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On Your Mark, Get Set, PICNIC!

183:741545877 (Sandi Smith) — Tue, 07 Jun 2022 23:51:44 GMT

Time For Refreshing Salads for Summer Picnics

Hello! I hope all of you who reside in the Central PA region were able to enjoy the amazing weather we had this past weekend. It was glorious and we were outside loving every minute of it. If it’s possible to rate your weekend based on the great picnics you attended, ours was a 12 out of 10. We attended three (yes, three!) picnics – two Saturday afternoon/evening, and one Sunday evening. All were different styles of picnics and all featured at least one notable menu item. (I was taking notes for future picnics.)

When you plan a picnic, what is the first thing you focus on? Usually the main dish. One of the events was a pig roast (Yum! So Good!), so that took care of the main, one featured marinated chicken that had been in the marinade for over 24 hours and was amazingly tender and tasty, the last one was a classic hot dog roast (with s’mores for dessert).

Surprisingly, out of all the events and delicious food, the most notable dish for me was a watermelon and cucumber salad that featured a lime and ginger dressing. It was perfect for the evening’s gathering when the sun was warm on the patio and we were gathering around the firepit. The cool, refreshing combination of ingredients melded into a sweet-savory accompaniment to the evening meal. Not only did it taste like a summer breeze, it added a beautiful color dimension to the table. I can’t wait to entertain and wow my guests with it. (In fact, this weekend is shaping up to a picnic weekend already. Just one so far, but the week is young!)

Finally, one of the best things about this recipe? I can get everything at the market! It will all be fresher than fresh! So, let’s dive in!

Watermelon and Cucumber Salad

with Ginger-Lime Dressing

INGREDIENTS

1 1/4 pounds diced watermelon (about 4 cups)

1 medium English cucumber, trimmed, quartered lengthwise and cut into 1/2-inch thick pieces (about 3 cups)

1 scallion, sliced paper-thin

2 tablespoons fresh lime juice

1 tablespoon extra-virgin olive oil

2 teaspoons finely grated fresh ginger

1/4 teaspoon fine sea salt or table salt

1/4 cup fresh mint leaves, torn

DIRECTIONS

In a large bowl, toss the watermelon, scallion and cucumber until combined.

In a small bowl, whisk together the lime juice, olive oil, ginger and salt until combined. Drizzle the dressing over the watermelon, scallion, and cucumber and gently toss to coat, then add the mint. Gently toss to combine. Serve.

Sing For Your Supper? No! Hum For Your Hummus!

183:741545877 (Sandi Smith) — Wed, 18 May 2022 00:20:22 GMT

Mediterranean Food At Its Best...In A Sandwich

One of the best things about our employees is that they are all foodies. (No surprise there, right?) We frequently spend time comparing recipes and cooking techniques. (For instance, two of us have recently acquired Instant Pots at the encouragement of another. Ever had bean soup that only took 30 minutes and tasted like it simmered all day? Yup. I have!) Tuesday morning conversation almost always involves the weekend’s culinary adventures. Which is a great segue into today’s recipe, courtesy of Julia’s expertly executed culinary skills - Mediterranean Veggie Sandwich, featuring our Sun-Dried Tomato loaf and homemade jalapeño-cilantro hummus.

Jalapeño-Cilantro Hummus

1 15-oz can chickpeas

2 T cilantro, course chop

2 cloves garlic, peeled

1 T jalapeno, course chop

½ T fresh lemon juice

1 T fresh lime juice

1 ½ T EVOO

1 T water

Salt and pepper to taste

Place first 6 ingredients in small food processor and blend until smooth. With the machine running, stream in the EVOO and water until the mixture is very creamy and smooth. Adjust seasoning with salt and pepper.

Once the hummus is made, layer with the following ingredients onto the slices of bread:

Hummus

Lettuce/spinach

Cucumber

Fire roasted peppers

Feta/goat cheese

Slicing tomato

Red onion (optional)

Serve immediately and enjoy!

Mother's Day and Derby Day Celebrations

183:741545877 (Sandi Smith) — Wed, 04 May 2022 00:54:03 GMT

Good Food and Desserts Make It Easy To Celebrate

Do you ever get tired of eating the same old go-to meals? Rotisserie chicken with sautéed zucchini and onions and a touch of garlic is a go-to meal around here. So, when my dear friends gave me two handfuls of zucchini, I knew I would have to find something new to do with it or Tom and I would both revolt. Enter my new favorite cookbook. The Complete Vegetarian Cookbook. I looked up zucchini and found the most amazing sandwich idea. It paired a few of our favorite things with the zucchini for a culinary surprise. The bright, tangy flavors and complex texture made even my meat-loving husband proclaim it was good. Yay!

A few disclaimers or points of order before starting. (This is where I tell you what I “Sandi-fied”.) Don’t skimp on the goat cheese. Get the good stuff. I had run to the store to grab some and found two kinds in the cheese section. Rather than picking, I bought some of each, only to find that the less expensive one didn’t have nearly as much of that yummy tang that we look for and that would make all the difference in a sandwich. Next, I couldn’t find a bag of mesclun, so I picked up a container of “Super Greens” which are a bit like spring mix, but heartier. Finally, Tom grilled the zucchini for us, rather than having me roast it. (All in all, the recipe is still mostly intact.)

Oh, before I get to the recipe, I must highlight a few things we have going on this weekend. Sunday is Mother’s Day. What better thing to do for mom than to serve her a special breakfast? We will have our Spinach, Bacon, and Cheese Quiche available this weekend, as well as our (now VERY popular) chocolate croissants and ham and cheese croissants. All you need to supply are the mimosas!

Oh, and Saturday is Derby Day! For those of you who didn’t know, there are special foods and drinks associated with Derby Day. (Cue the waiter with my mint julep…) One of those is Derby Pie. Imagine a decadent chocolate chip cookie packed with walnuts and a liberal portion of bourbon and baked in a flaky, delicious pie crust. Stop by the bakery with your big fancy Derby Day hat and we’ll share a bite of pie together!

Other things to try: Rosemary Bread (use for this summer zucchini sandwich!), Cheddar and Chive scones (which have been on a lengthy hiatus but are making a come-back thanks to the beautiful patch of chives I have growing in the flower bed at the bakery), and chocolate cake with peanut butter icing.

Ok. Now we can get down to business.

Summer Zucchini Sandwiches

with Olive Tapenade

2 zucchini, cut in half crosswise, then sliced lengthwise into ¼-inch planks

5 T EVOO

Salt and pepper

10 pitted green olives

1 T minced shallot

1T lemon juice

1 small garlic clove, minced

1 t capers, drained (I know. I know. Capers are one of those things we all look askance at, but they have a wonderful sharp tang that can’t be accomplished with any other condiment.)

1 ½ ounces (1 ½ cups) mesclun (or arugula, or spring greens if you can’t find either of those)

½ c minced fresh mint

4 oz goat cheese, softened

1 crusty loaf from Sandi’s Breads

1 Country French loaf from Sandi’s Breads or any crusty loaf of your preference

Adjust oven rack to middle position and heat oven to 425. Toss zucchini with 2 T oil, ½ t salt, and ¼ t pepper, then spread in single layer on foil-lined rimmed baking sheet. Bake until zucchini is spotty brown on both sides, about 15 minutes, flipping halfway through baking.

Meanwhile, pulse olives, 2 T oil, shallot, 1 t lemon juice, garlic, and capers in food processor until mixture forms a slightly chunky paste, about 10 pulses. (Do not over process.) Whisk remaining 1 T oil and remaining 2 t lemon juice together in medium bowl. Add mesclun and mint and toss to coat. Season with salt and pepper to taste.

Spread goat cheese evenly over cut sides of each baguette or one side of a slice of bread. Assemble sandwiches by layering ingredients as follows: olive tapenade, zucchini and mesclun mixture. Press gently on sandwiches to set. Serve.

Celebrate Spring...By Eating Your Way Through It!

183:741545877 (Sandi Smith) — Tue, 26 Apr 2022 20:43:54 GMT

Spring Veggies Shine In This Yummy Pasta Dish

Springtime means lots of fresh produce in the offing. Until your garden starts producing, enjoy what Mike Masser of Masser’s Produce has available. Recently, he’s had some gorgeous zucchini and his carrots are always fabulous – crunchy, juicy, and sweet. That makes for a perfect seasonal pasta dish – Springtime Spaghetti.

The other great thing about springtime? Spending time outdoors with grandkids! Our granddaughter has reached the age of loving to see us visit. This weekend we surprised her and she could hardly contain herself. She saw us from up the street and came running with arms open wide. Being a grandparent is the bomb! For all of you who have grandchildren, you know what I mean. For those of you who don’t, please accept my thanks for indulging my enthusiasm. I promise to try to contain myself. ��

However you celebrate the season, I hope you’ve had a great couple of weeks and are looking forward to good weather to get outdoors and into the sunshine.

Springtime Spaghetti

8 oz spaghetti

2 T butter

1 large zucchini, julienned

3 large carrots, julienned

1 bunch asparagus, cut to about 1 ½ pieces

2 small-medium cloves garlic (depending on how garlicky you like your pasta)

¾ c heavy cream

¾ c freshly-grated parmesan

1-2 T fresh dill, chopped, plus some for garnish

Salt and fresh ground pepper to taste

Bring a large pot of well-salted water to a boil. Add pasta and cook to al dente (usually about 8-10 minutes). Drain and set aside in a large pasta bowl.

Melt butter in large skillet and saute garlic. When it is fragrant, begin sauteeing the zucchini, asparagus, and carrots until softened but not soggy. (There should be just a bit of resistance to the bite.) You might have to do this in a couple of batches, depending on the size of your veggies and your pan. Arrange veggies over pasta to rest while you made sauce.

In veggie pan, stir in cream, parmesan, and dill. Continue stirring until sauce thickens, about 5 minutes. Finish with salt and pepper to taste. Garnish with leftover chopped dill.

(Alternatively, you can roast the vegetables at 450 degrees for about 4-5 minutes for the zucchini and asparagus, and about 8 minutes for the carrots or until they are the right texture for you. If you choose to roast, drizzle them liberally with a good EVOO, sprinkle with salt and pepper, then roast. Add back to the pan with garlic and follow the steps as written above.)

A Little Pick Me Up With Some Chicken Paprikash

183:741545877 (Sandi Smith) — Thu, 03 Feb 2022 00:51:35 GMT

An Eastern European Chicken Stew to Warm Your Evening Up

Hello! I’m a little late this week, but I have a great recipe to redeem myself. Before I get to that, I have to tell you that we're having a reunion of sorts at the bakery. For years, we have not made our Four Seed Crackers because we lacked the time and proper equipment. Now, with our new sheeter - her name is Estella - we are able to make them and we have them for your enjoyment. You're going to love them. Now back to the business at hand...

This week’s recipe comes from Julia, our very accomplished baker who you might have met at our counter. (She has been working very hard on our croissant project, and she is also a talented cook as well as a baker.) So, without further ado (because I’m running soooo late), let’s get right to it.

This recipe is perfect for a busy weeknight when you just happen to have a rotisserie chicken in the fridge that you’re trying to use up. Other ingredients are mostly things that you’ll have in your pantry or fridge. The only item that’s more unusual is the fish sauce. I keep some in my kitchen all the time because it’s a great addition to some soups that just need a hit of umami (that flavor profile that fills in the savory taste).

Chicken Paprika

2 c diced rotisserie chicken

2 T butter

1 medium onion, diced

3 cloves garlic, minced

3 T Hungarian Paprika (Just a note…I didn’t have Hungarian so I had to use sweet. There are many types of paprika. I would suggest a combination of Hungarian and sweet if you don’t want it too spicy.)

1 T flour

1 15-oz can diced tomatoes, drained

1 c chicken stock

1 – 2 t fish sauce (Use up to a tablespoon if you want. It really adds flavor.)

½ t pepper

½ c sour cream

1 T fresh lemon juice

Melt butter in a 12-inch skillet. Sauté onion and garlic until soft. Add flour and paprika and stir to coat the onions. Continue stirring to keep the paprika from burning and sticking to the pan. Cook for 1 minute. Add tomatoes, stock, fish sauce, and pepper. Stir and bring to a simmer. Add chicken, sour cream, and lemon juice. Stir. Serve over egg noodles or rice.

Tomato Soup À La Tom

183:741545877 (Sandi Smith) — Tue, 11 Jan 2022 23:06:17 GMT

Soup Season Is Here! Get Your Soup Pots Ready!

As I wrote last week, with the weather turning colder, it’s definitely soup and hot beverage season now. To go with your hot beverages, we have soooo many types of biscotti right now. How about Orange-Chocolate, Double Chocolate Decadence, Butter Toffee, Pineapple, Apricot Almond, English Tea Time, Blueberry Fields, and Caramel & Toasted Walnut? If you would like a taste, just ask!

Then there’s soup…This past weekend, Tom treated us to his amazing homemade cream of tomato soup. It reminded me that we have this recipe in a blog. So here you are! Enjoy!

You all know that Tom and I work together in the bakery every day, so you wouldn’t think we can surprise each other much. Au contraire! Imagine my delight when I walked into the kitchen recently to find Tom at the stove, a pot in front of him with an amazing aroma wafting from it. He looked up and grinned at me and said, “I made three-ingredient tomato soup!” He then proceeded to tell me all the (not three!) ingredients he put into the pot that was bubbling there. Smirking, I responded, “So, you ‘Tom-ified’ the recipe.”

What you must understand is that Tom has, for many years, teased me about my inability to follow a recipe. I view recipes as guidelines, then I (as Tom puts it) Sandi-fy them by adding my own ingredients and changing the proportions as I see fit.

Now, those of you who have used the recipes that I have published know that this is a technique that works – as long as I remember to take notes. So, after years of this teasing, it was wonderful to have the chance to give him a bit of a hard time. (We have to get mileage out of these opportunities when they don’t come very often!)

Back to the soup, though. It was amazing – thick, flavorful, very tomato-y. The best way to eat it is with a few of our croutons sprinkled into the bowl with freshly-grated parmesan on top of it all.

Without further ado…

Three (Not So Much!) Ingredient

Tomato Soup, à la Tom

2 28-oz cans whole tomatoes (We sometimes freeze tomatoes during the summer. If you freeze them with the skins on, you simply defrost them a bit in some warm water until the skins are loose. Slip the tomato out of its skin and into a pot and there you go.)

1 medium onion, diced

4 cloves garlic, minced

1 T Better Than Bouillon Chicken Base

1 ½ c milk

½ c heavy cream

¼ c EVOO

1 t dried thyme

1 t dried basil

Salt and pepper to taste

Sandi’s Gourmet Croutons

Freshly-grated parmesan

(optional: 3-5 slices 100% Whole Wheat bread – see note below)

Add 2 T EVOO to a Dutch oven. Heat on medium high until shimmering. Add onion and sauté until translucent. Add garlic and sauté. Add chicken base and stir until it is incorporated with the onions and garlic. Pour both cans of tomatoes into the pot. Mash tomatoes with potato masher. Bring to a boil, reduce to medium and cook, stirring occasionally, for about 15 minutes. (If using bread as noted below, this is when you add it and let it simmer with soup.) Remove the pot from the heat and add milk and cream, salt and pepper. (Sometimes we use an immersion blender at this stage to break up the tomatoes and give the soup a bit creamier texture.) Serve immediately, drizzled with remaining EVOO, topped with croutons and freshly-grated parmesan.

NOTE: You can make this recipe vegetarian and dairy-free by replacing the milk and cream with vegetable or chicken stock and 3-5 slices of Sandi’s 100% Whole Wheat bread. Once the tomatoes are in the pot and the soup is starting to get steamy, tear the bread up and add to the pot. Let soak while soup simmers, then process the soup with an immersion blender. The addition of the bread will add a creaminess to the texture of the soup without actually adding cream.

Prime Holiday Time Means It's Time For Prime Rib!

183:741545877 (Sandi Smith) — Wed, 08 Dec 2021 00:03:26 GMT

A Perfect Main Feature For Your Holiday Table

So, have you planned your Christmas dinner yet? Ordered the roast, or duck, or lamb? Chosen the recipes for those special sides? Or, (better yet!) invited the folks who will bring the tasty side dishes?

We are working in that direction. I have the roasts ordered and the lamb is in the freezer. I must figure out sides and desserts, though. Desserts are usually the easiest…we just bring home whatever is left. (The perks of owning a bakery. This year, I’m hoping for a chocolate pecan pie and a holiday fruit tart.) The sides, well, I’m starting my research now. (Suggestions are welcome!)

The great thing about this year, though, is I’m using a recipe that we received from a “foodie” customer last year. (Hello there, Bill!) I shared it with you then, but I’m sharing it again now, so you have a chance to incorporate it into your holiday menu. We have served it with sautéed asparagus, roasted spaghetti squash, roasted potatoes (with all the fixin’s) and warm, crusty bread. We also have new dipping oils now, so we’ll be trying them out with our dinner, too.

As an aside, you must check out the shelves when you come in! And, if you’re looking for great gifts for the foodies in your life, we have new spurtles, little wooden teaspoons with our vanilla bean sugar, and beautiful cutting boards, too.

Well, enough of the shameless promotion, let’s get started with this week’s recipe!

Prime Rib with Red Onion Reduction

1 beef rib with bone (about 2 ¼ pounds, about 1 ½ inches thick) (Available from Mease’s by special order.)

1 t lightly crushed black peppercorns

1 T coarse sea salt, crushed

4 T unsalted butter

Onion Sauce

1 large red onion or 8-10 shallots, sliced

½ c fruity red wine

½ c beef broth

1-2 T red current jelly or seedless raspberry preserves

¼ t dried thyme

2-3 T EVOO

Salt and freshly ground pepper

Preheat oven to 425 degrees. Wipe the beef with damp paper towels. Mix crushed peppercorns with crushed sea salt and press onto both sides of the meat, coating it completely. Let stand, loosely covered, for 30 minutes. (I used Montreal Steak Seasoning instead of peppercorns and sea salt to coat the ribs.)

To make the sauce, melt 3 T butter in large saucepan over medium heat. Add onion or shallots and cook for 3-5 minutes until softened, then add wine, broth, jelly or preserves and thyme and bring to a boil. Reduce heat to low and simmer for 30-35 minutes until liquid has evaporated and sauce has thickened. Season with salt and pepper to taste. Keep warm.

Melt remaining butter with oil in heavy, ovenproof frying pan or large casserole over high heat. Add meat and cook 1-2 minutes (until browned) on each side. Immediately transfer pan to oven and roast 10-15 minutes or until internal temperature measures 125. Remove from oven and transfer to cutting board. Cover and let stand 10 minutes. Loosen meat from bone with knife, carve into thick slices and serve with onion sauce.

Turkey's Done, It's Time For Lots Of Latkes!

183:741545877 (Sandi Smith) — Wed, 01 Dec 2021 00:57:05 GMT

Hanukkah Is Here! Get Out The Potatoes!

Thanksgiving 2021 is in the books and we hope it was as great for you as it was for us! Ours was wonderful – relaxing, tasty, and full of family fun. Now we’re on to Hanukkah and Christmas. In honor of Hanukkah, which is happening right now, I decided that all of you deserved the opportunity to enjoy one of our absolutely favorite foods – latkes! (Pronounced by some “lot-kuz” and by others “lot-keys”. It’s all the same to me – crispy fried potatoes covered in sour cream and/or apple sauce.)

Before I get too wrapped up in latke stuff, I just wanted to point out a couple of things happening in the bakery. It’s Advent season, so we’re bringing out your favorite seasonal treats starting this week. We will have Chocolate Cherry Babka, Maple Pecan Shortbread, Cranberry Ecstasy Bars, and Holiday Fruit Tarts. (I made the cranberry sauce for the tarts today. Oh, my! It’s so incredible. One of these years, I’ll remember to make some for our Thanksgiving table.) More treats will appear later in the month. (Chocolate Pecan Pie, anyone?) Now, back to our recipe!

This recipe makes a large amount of mix, but the latkes can be frozen and reheated in the oven. It’s so worth it. A few tips before we begin:

Always use russet potatoes. They have a high amount of starch that will help make and keep the latkes crispy. It will also help them hold together better.

We peeled the potatoes ahead to save time later. Just peel and keep covered with cold water and they won’t oxidize.

Have the onions ready to shred along with the potatoes. If you shred everything together, the potatoes tend to not oxidize as quickly.

Use a food processor if you have one and grate the potatoes on the course setting if you like lots of crispy edges. If you prefer a smoother latke, use the fine grate option.

After grating, squeeze out as much liquid as possible using a cheesecloth, but keep the liquid. For years we tried just using our hands, but that was never very effective.

Make sure the oil is good and hot. It should be about 350 degrees and a bit of latke mix dropped in should turn a lovely golden brown and get crispy in about a minute. That’s the best test for when the oil is ready.

If your latkes are not crisp or are too greasy, your oil isn’t hot enough.

Mom’s Potato Latkes

10 medium russet potatoes

2 medium onions

2 large or extra-large eggs

¼ c matzoh meal (You can find this in most grocery stores in the ethnic section.)

Garlic salt

black pepper

Vegetable oil (I use canola oil, but you can also use peanut oil. Both have a high enough smoke point that they’ll do a good job.)

Peel potatoes and keep in cold water until ready to grate. Prep onions.

Starting with the onions, grate all on the course part of the grater or with the food processor, alternating potatoes with onions. Squeeze out as much liquid as possible using a cheesecloth. SAVE THE LIQUID! You will add the starchy sediment in the bottom back to the mixture and this will help make the latkes hold together and become crisp when fried.

Blend potatoes together with eggs, matzo meal, garlic salt, and pepper. BE GENEROUS with this salt and pepper. Give the mix a few minutes (about 10) to sit while the matzo meal absorbs moisture.

Heat 1 inch of oil to 350 degrees in a flat-bottomed pan. Drop about 1 tablespoon mixture into hot oil then press down with spatula to flatten. Fry until edges are golden, then flip to cook other side. I always cook one or two first, then taste them to see if I have the seasonings right. Many times I have to add more salt.

As you cook them, place them on a rack prepared with paper towels and placed over a baking sheet. Do not stack. If you’re not going to eat them right away, you can keep them warm by placing the baking sheet/rack in a 200 degree oven.

Serve immediately with sour cream and apple sauce on the side.

Who You Callin' Shrimp!?

183:741545877 (Sandi Smith) — Wed, 10 Nov 2021 01:32:02 GMT

Quick, Easy, Delicious - That's What We Call This Meal!

What an exciting week! It’s only Tuesday and it’s been an adventure. Monday was a perfect day to be out and about…especially if it was to the ABC27 station. I was able to spend some time with Amy Kehm on the Good Day PA set and, as always, we had a great time. Check out our Facebook page to see the video.

Couple that with time spent with all our children and our granddaughter, and you could say we’ve had a wonderful week already. Now to get the baking done for the restaurants’ orders and prep for our weekend with you and we’ll be all set!

This week’s recipe is an easy one that I love as a quick weeknight meal. You just can’t go wrong with the bright flavor of fresh lemon paired with seafood and Extra Virgin Olive Oil. I use frozen, peeled shrimp because they are easy to keep on hand, fast to cook, and easy to eat.

NOTE: The fresh lemon juice and zest are key to this recipe. Don't try to use jarred juice and skip the zest. It won't work.

Lemony Shrimp Pasta

1 pound spaghetti

1 pound uncooked medium shrimp, peeled and deveined

2 T EVOO

2 T Butter

2 cloves garlic, crushed

Pinch red pepper flakes

⅔ cup grated Parmesan cheese

½ cup EVOO

½ cup fresh lemon juice

½ teaspoon ground black pepper

1 cup peas, defrosted

¼ cup chopped fresh basil

1 tablespoon lemon zest

Sea salt to taste

1 T fresh parsley, chopped, for garnish

Bring a large pot of well-salted water to a boil. Cook spaghetti in the boiling water, according to directions, to al dente. Stir occasionally. Drain, reserving 1 c of pasta water in case the sauce gets too thick.

While spaghetti is cooking, melt butter with EVOO in large skillet. Toss in crushed garlic and stir. Add shrimp in a single layer and cook until pink. Turn shrimp and cook other side to pink. Do not overcook.

Whisk together Parmesan cheese, red pepper flakes, olive oil, lemon juice, salt, and pepper in a large bowl. Add spaghetti, shrimp, and peas to the sauce. Sprinkle with basil and lemon zest and toss to coat. Garnish with fresh parsley.

Don't Squash Your Enthusiasm! We LOVE Squash!

183:741545877 (Sandi Smith) — Wed, 27 Oct 2021 01:33:25 GMT

Squash Is Not Just Another Side Dish

It’s Pumpkin Season! I’m sure it hasn’t escaped you all that I love pumpkin – pie, snickerdoodles, gingerbread cake, bread, boli rolls, dinner rolls, pretty much anything! In the past I’ve written about a pumpkin/squash soup that I make using butternut squash. It’s amazing and very savory. This week I’m going for something a bit different.

This recipe comes courtesy of a friend who gifted us with a dinner during a very busy time. She grows a huge vegetable garden each year and always shares the bounty. So, when she arrived with this amazing stew, I knew that all the vegetables were garden-fresh. All we had to add was our own fresh, crusty bread.

Before we get to the recipe, let me update you on some goings-on. Monday November 8, Sandi’s Breads and Tina Marie's Chocolates will be making an appearance on Good Day, PA! We do this periodically to let folks know who we are and what we do. We’ll be showing off some of our holiday treats. If you have ideas of what we could share with the audience, I would love to hear from you!

Now to the recipe. This amazing soup/stew of vegetables and rich, spicy, mildly sweet broth is a combination of flavors that is unusual in our culture, but no so in many others.

It is a celebration of the harvest. If you are one of the many for whom the fall brings a great opportunity to begin using all the wonderful home-preserved bounty that fills your shelves, this is for you. As one who used to home-can quarts of tomatoes, sauces, and fruits, I understand the passion that goes into the act of preserving food. It’s time to enjoy the fruits of your labor now!

Pumpkin and Vegetable Stew

1 T EVOO

1 med onion, diced

3 cloves garlic, minced

1 small pumpkin (I use butternut squash)

3 1/2 c chopped tomatoes

2 cans (19 oz) black beans, drained and rinsed (Yes, you must do both. Surprisingly, you might lessen the “aromatic effects” of the beans by doing so.)

½ t chipotle chili powder (If you can’t find powdered chipotle peppers, try the canned ones. A single pepper will probably do it. Try not to skip this, as these peppers add a smoky heat that is unique and delicious.)

16 oz stock – veggie, chicken, or beef will all work – your preference

2 Tbsp brown sugar or maple syrup (I’m going to try the maple syrup! I think it will add a fantastic aromatic effect to the stew.)

1 Tbsp chili powder

1 Tbsp ground cumin

1 tsp ground oregano

½ tsp cinnamon (Yes! Cinnamon is not just for your latte anymore! Don’t (!!!) leave this out. Part of the amazing flavor of this dish is directly related to the inclusion of this spice.)

4 tsp sea salt (use ½ tsp smoked sea salt in place of ½ tsp regular for a nice change and additional depth of flavor)

1 bell pepper, diced (You may use yellow or red for this dish, but green will add a nice crisp flavor that will not be overrun by the sweetness in the dish.)

1 c fresh or frozen corn

Peel the squash, then cut in half, place face down in a microwaveable glass dish. Microwave for 5 minutes on high. When cool enough to handle, scrape seeds out. Cut into chunks (1/2-inch dice).

Pour oil into large pot over medium-high heat. Add onion. Saute until translucent. Add garlic and squash. Cook another 5 minutes. Stir in tomatoes, beans, chipotle pepper, broth, maple syrup (or brown sugar), and other seasonings.

Bring all to a boil, reduce to simmer. Cook 25 minutes or until squash is tender. Stir in bell pepper and corn. Continue cooking until peppers are soft and corn kernels are brightly colored. Adjust seasonings.

Top with chopped scallions and serve with hot crusty bread and a big fresh garden salad. (Kick the salad up a notch by using the last of those garden-fresh tomatoes with some cucumbers, herbs, and some nasturtiums - for a surprising, peppery taste.)

We're Goin' Whole Hog For Fall!!

183:741545877 (Sandi Smith) — Tue, 19 Oct 2021 22:06:16 GMT

If You Like Pork Chops and Apple Sauce, This Recipe's For You!

When our kids were young and we were homeschooling, we did a lot of food preserving – canned tomato sauce, raspberry syrup, canned peaches and cherries. Of course, we also made lots of apple sauce (amazing to serve hot over fresh gingerbread cake – a meal in itself) and apple butter.

We had a special device called the Magical Musher that we used to process tomatoes and apples. It was great. One of the kids could take a turn cranking the handle while another filled the hopper with the warm fruit. The sauce went one way and the schmutz (waste – stems, peels, seeds) went the other. What fun! The kids remember these times with such fondness. The apple butter was one of the easiest things to do since we made lots of apple sauce. I just took some of the sauce, added more spices and let it cook in the slow cooker until it was nice and thick. Great culinary memories!

All that to say that when I saw this recipe featuring apple butter on pork loin it caught my eye and brought back those memories. That sweet-spice and apple flavor is perfect for pork. The addition of cider to marinate the loin is a great touch. This is a great recipe for a cool Fall evening. (Accompanied by some dry hard cider…hm.) Serve with mashed potatoes. (Sweet potatoes would be great, too.)

Dessert options this weekend will go perfectly with this meal, too – Pumpkin Pie, Pumpkin Roll, Pumpkin Snickerdoodles (If you haven’t tried these cookies yet, just ask for a taste! They’re my favorite after the Molasses Ginger.)

The recipe is written to go right into the oven, but an alternative is to pan the roasts, seasoned, in cider, and topped with apple butter. Cover and refrigerate overnight. Pop them into a 300-degree oven for approximately 90 minutes. Keep an eye on the internal temperature so they aren’t overdone.

Apple Butter Pork Loin

Ingredients

2 (2 pound) boneless pork loin roast

seasoning salt to taste (Mrs. Dash will work very well.)

1 cup apple cider

1/2 cup apple butter

1/4 cup brown sugar

2 tablespoons water

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Directions

Preheat the oven to 300 degrees F.

Season the pork loins with seasoning salt and place them in a 9x13 inch baking dish or small roasting pan. Pour apple cider over the pork and cover the dish with a lid or aluminum foil.

Bake for ½ hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork from the oven and spread with apple butter mixture.

Cover, and return to the oven until internal temperature reads 145-degrees F. (Figure about 30 minutes per pound.)

NOTE: Once the roasts are out they should sit for a at least 10 minutes to cool before being sliced. (Slicing it before it sits will yield a dry roast because all the juices will just run out of the roast.) You can use that time to reduce and thicken the pan juices to top the roast and any sides.

Who's Up For Fall Comfort Food?

183:741545877 (Sandi Smith) — Tue, 21 Sep 2021 23:57:15 GMT

Warm, Creamy, Filling, and Delicious Risotto

After a week of being back from vacation, I’m still walking around with a smile on my face. Everyone should get away for a few days periodically. (I’ve concluded that 10 years is way too long to wait for a vacation. We will have to do this again sooner rather than later.) Now that we’re back, though, it’s been back to the busy schedule at the bakery with preparations for the holidays starting in earnest. You all loved the pumpkin roll last week and I can tell we’ll be baking pumpkin rolls as fast as we can just to keep up! This week, we bring back pumpkin pies and rustic fruit tarts. I know some of you wait all year for these to return to the menu, too. (Here’s looking at you, Julie!��)

Since returning from vacation, we’ve also returned to having to cook at home. Fortunately, our daughters are still doing a great job for us on that front! One night last week, Liana treated us to a yummy meal of chicken risotto. It was all the things you look for in a comfort-food meal – creamy, flavorful, warm, filling, and delicious. It was a Thursday night, which means we were particularly tired after working on getting ready for Friday’s market day. The meal, accompanied by a lovely side of sauteed zucchini and onions, was a welcome respite from the day. So, here’s the recipe and I encourage you to try it. Risotto by its nature is a bit of work – stirring while adding the hot broth takes time – but it is so worth it. Here’s the recipe!

Chicken Risotto

1 pound cooked chicken, around 2 large boneless chicken breasts or the equivalent (This is a great way to use up leftover rotisserie chicken!!)

1 quart chicken stock

1 tablespoon vegetable oil

3 tablespoons unsalted butter, divided

1 medium shallot, chopped (about 1/2 cup) (Or, half of a small onion.)

1 1/2 cups arborio rice (Yes, it should be arborio rice. That said, we’ve made risotto with pearled barley or farro and it has turned out delicious, too.)

1/2 cup dry white wine (Liana substituted dry vermouth and it was wonderful.)

1/4 cup grated Parmesan cheese, plus extra for shaving

Kosher salt, to taste

1 T fresh thyme or an herb of your choice

Prepare chicken by cutting into bite-sized pieces.

Heat the stock in a pot so it stays hot but doesn’t boil.

In a large, heavy-bottomed pot, heat the oil and 1 tablespoon of the butter over medium heat. Add the chopped shallot or onion. Sauté for 2 to 3 minutes, until the shallot or onion is translucent.

Add the rice and sauté for 1 to 2 minutes, stirring frequently with a wooden spoon so that the rice doesn't have a chance to brown. Cook until it gives off a nutty aroma and the grains are coated with the fat. (This a key step. Don’t skip it or your risotto won’t have the flavor and texture you’re looking for.)

Add the wine or vermouth and cook for 1 more minute, stirring, until the liquid is absorbed.

Pour in a ladleful of hot stock and stir until it is absorbed. (It's important to stir constantly, especially while the hot stock gets absorbed so that the rice doesn't scorch.)

Add the next ladle of stock as soon as the rice is almost dry. Keep adding the stock, a ladle at a time, waiting for the liquid to absorb before adding more stock. This should take between 20 and 30 minutes, or until the grains are tender but still firm to the bite without being crunchy.

Stir in the remaining butter and the Parmesan cheese and season to taste with kosher salt.

Fold in the chicken. Serve in individual bowls and garnish with herbs and additional shaved Parmesan. Enjoy.

The Best of Northern Italy - Chicken Marsala

183:741545877 (Sandi Smith) — Tue, 14 Sep 2021 23:52:14 GMT

Let Your Tastebuds Take a Tour of Northern Italy With This Recipe

Hello, all, from sunny…Palmyra! It was a wonderful few days away and it’s great to be back home again. We did eat very well while we were away, but I didn’t come home with any great recipes. We ate lots of seafood (oysters on the half anyone?) and some amazing pastries (chocolate croissants and parmesan and leek pastries!).

So, as far as recipes, I don’t have anything new from vacation, but I’m bringing back an old favorite this week that you will absolutely love.It’s from a time when we had visited a fantastic, local Italian restaurant. Have a look:

Recently, Tom and I treated ourselves to a lovely meal at a local Italian restaurant. It was spectacular and inspiring. Having been encouraged by the wonderful food, I decided it was time to try a classic that would pair well with our crusty Italian loaf. The recipe? Chicken Marsala. I found the perfect version in my America’s Test Kitchen Cooking School book.

Now, I know you are thinking, “This is not one for the faint of heart!” After all, how many times have you had to halve chicken breasts and pound them to ¼” thickness? It really isn’t that difficult and it’s worth the extra effort for this amazing, delectable meal. Just stick with me.

There are a few tricks in this recipe that really make it work. First, we’re not going to dilute the marsala sauce with chicken broth, so we’ll end up with a great flavored, rich sauce. We’ll be sautéing the meat ahead, then making the sauce using the browned bits in the pan to help flavor the dish. The addition of a bit of pancetta will up the flavor profile, as well. Finally, adding a little lemon and butter to the sauce just before serving tempers the sweetness of the marsala while giving it a silkiness that one only gets with real butter.

Ready? Let’s get started.

Classic Chicken Marsala

4 (6- to 8-ounce) boneless, skinless chicken breasts, tenderloins removed (If you’re not certain what this means, a quick Google search turned up multiple videos with the technique. It takes seconds to do, so no worries.)

1 c all-purpose flour

Salt and pepper

¼ c EVOO

2 ½ oz pancetta cut into 1-inch long, 1/8-inch wide pieces (You can find this in the specialty section of the deli, sometimes with the fancy cheeses. Or, if you would like a smoky flavor, you can substitute bacon. The difference between the two is primarily the smoking process, as both of them are forms of cured pork belly.)

8 oz white mushrooms, trimmed and sliced thin

1 clove garlic, minced

1 t tomato paste (Remember that time I told you about the tomato paste in the tube? If you didn’t get it then, now is a perfect time to pick some up. It lasts a long time in the fridge and you can use a little bit – like a teaspoon – without any waste.)

1 ½ c sweet Marsala

4 ½ t lemon juice

4 T unsalted butter, cut into 4 pieces and chilled

2 T chopped fresh parsley

1 loaf Sandi’s Breads Italian, sliced thick and toasted in oven (Pop the slices into the oven with the chicken when you are a few minutes from finishing the sauce.)

Adjust oven rack to middle position and heat oven to 200 degrees. (If you have time, chill the chicken in the freezer for about 15 minutes. It will be easier to slice that way.) Halve chicken horizontally, then cover halves with plastic wrap and pound to even ¼-inch thickness. Place flour in shallow dish.

Pat chicken dry with paper towels and season each cutlet with salt and pepper. One at a time, dredge each in the flour, shake off excess, and place on large plate.

Heat 2 T EVOO in 12-inch skillet on medium high until shimmering. Place 4 cutlets in skillet and cook until golden brown on first side, about 3 minutes. Flip, reduce heat to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes. Transfer to large, oven safe platter. Wipe skillet, repeat with remaining cutlets. Tent cutlets with foil and place in oven to keep warm.

Cook pancetta in same skillet over low heat, stirring occasionally and scraping any browned bits, until crisp, about 5 minutes. Remove pancetta with slotted spoon and transfer to paper towel-lined plate. Add mushrooms to skillet, increase heat to medium-high, and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Stir in garlic, tomato paste, and crisp pancetta and cook until tomato paste begins to brown, about 1 minute. Off heat, stir in Marsala, scraping up any browned bits. Return to high heat, bring to vigorous simmer, and cook, stirring occasionally, until sauce is thickened and measures about 1 ¼ cups, about 5 minutes.

Off heat, stir in lemon juice and any accumulated chicken juices. Whisk in butter, 1 piece at a time. Stir in parsley and season with salt and pepper to taste. Pour sauce over chicken and serve immediately over slices of toasted Italian bread.

Are you hungry yet? This recipe is “all that and a bag of chips.” We will have plenty of fresh Italian loaves this week for you to use when you make your own Chicken Marsala. I can’t wait to see everyone!

Fried Green Tomatoes? Forget the Movie! Let's Dig In!

183:741545877 (Sandi Smith) — Tue, 31 Aug 2021 23:11:07 GMT

As A Side Or An App, These Are To Die For

It’s tomato season. You know what that means? First of all, it means lots of tomato sandwiches, either on our soft-crust whole wheat breads, or some of our crusty artisan breads. For us, it’s all about how we’re going to make them up – open-faced, broiled sandwiches with tomatoes, cheese and bacon. Or, will we make a more traditional two slices of bread with mayo and tomato.

The other great benefit of tomato season is that there are plenty of green tomatoes. I LOVE fried green tomatoes. If you’ve never enjoyed these delectable, crunchy, tart tidbits, you’re in for a treat. I was gifted a couple of very large, green tomatoes by a friend yesterday. So, I found some of our seasoned breadcrumbs at the bakery and brought them home.

Right now, as I’m writing, my daughter is frying up the green tomatoes. Yay!

Tom, on the other hand, is busy whipping up a Rueben casserole using leftover ingredients from the weekend’s Rueben sandwiches. Another yummy idea! If you haven’t already, you must try making these sandwiches at home with our rye or pumpernickel breads. We cook the corned beef in the crockpot and grill the sandwiches in a panini press. That recipe will have to wait for another day, but we’ll make certain you get it.

In the meantime, grab some nice big green tomatoes (I think Masser’s has them.) and get cooking!

Fried Green Tomatoes with Spicy Remoulade Sauce

4 (1/2 inch) slices green tomato

1 teaspoon salt

¾ cup cornmeal

¾ cup bread crumbs (I would prefer using our croutons, crushed up into crumbs, because they’re so well-seasoned.)

½ teaspoon salt (If you’re using plain breadcrumbs, leave the salt in. If you’re going to crush our croutons into breadcrumbs – my preference – then remove the salt.)

freshly ground black pepper to taste

1 pinch cayenne pepper, or to taste

2 eggs

2 tablespoons milk

1 cup all-purpose flour plus 2 T corn starch (The corn starch will make them crispier.)

3 tablespoons vegetable oil

1 tablespoon butter

Spicy Remoulade Sauce:

2 tablespoons sweet pickle relish

2 tablespoons mayonnaise

2 teaspoons hot sauce, or to taste

Step 1

Place tomato slices onto a rack over a paper towel. Sprinkle with 1 teaspoon salt and let slices stand for 15 minutes for the salt to draw out extra juices.

Step 2

Mix cornmeal and breadcrumbs together in a bowl; stir in 1/2 teaspoon salt, black pepper, and cayenne pepper to taste. Beat eggs with milk in a separate bowl. Place flour into a third bowl.

Step 3

Pat tomato slices dry with paper towels. Lay slices, one at a time, into flour/corn starch; flip to coat both sides and let slices rest in the flour mixture for about 30 seconds. Remove each slice and dip in egg mixture, then into cornmeal mixture, coating both sides of each slice thoroughly. Spread crumbs onto all sides and into tomato crevices with a fork. Rest tomatoes on rack for 10 minutes to let coating set.

Step 4

Combine sweet pickle relish, mayonnaise, and hot sauce in a small bowl to make the remoulade sauce.

Step 5

Place a large nonstick skillet over medium heat; heat vegetable oil with butter until butter melts, bubbles, and makes a sizzling sound. Fry tomatoes in the hot butter-oil mixture until tomato slices are slightly soft and coating is golden brown, 3 to 4 minutes per side. Use a spatula and a fork to flip.

Step 6

Transfer fried green tomatoes to a serving platter and serve with remoulade sauce.

It's The End Of Summer, So Let's Take A Dip!

183:741545877 (Sandi Smith) — Tue, 24 Aug 2021 22:06:12 GMT

Get Ready To Celebrate Labor Day With This Yummy Dip

I was researching recipes and looking through old ones when I came across this gem. With Labor Day coming fast, we’re hoping to entertain, and this is a favorite to serve with our crostini. Here you go!

I recently found this newer version of an old favorite and just had to share. It’s a lighter, tastier take on the classic artichoke and spinach dip. Here, we use Greek yogurt and just a little bit of mayo instead of the usual half sour cream, half mayo combination. Also, the ratio of vegetables to creamy ingredients is better, giving a more flavorful, better-textured dip that’s just perfect for scooping up with a variety of our crostini.

The recipe is adapted from a Washington Post recipe that I’ve “Sandi-fied.” We love it.

Cheesy Spinach and Artichoke Dip

1 T EVOO

1 medium onion, chopped fine

3 cloves garlic

2 6-oz jars marinated quartered artichoke hearts, drained

10 oz frozen spinach, defrosted with excess liquid squeezed out

½ c Greek yogurt (It’s so easy to find good-quality non-fat Greek yogurt these days. I no longer have sour cream in the fridge all the time, just Greek yogurt.)

3 oz whipped cream cheese (I “whipped” it in the food processor before adding the other ingredients.)

½ c shredded part-skim mozzarella

¼ c grated Parmesan, plus more for sprinkling on top (NOT the stuff in the green canister. You must go with some authentic, shredded cheese. Just my 2 cents ��)

2 T low-fat mayo

¼ t freshly ground pepper

Heat EVOO in skillet and sauté onion until translucent. Add garlic and sauté another minute. Remove from heat and set aside.

Process cream cheese by pulsing about 6 times. Add artichoke hearts, spinach, yogurt, mozzarella, parmesan, mayo, and pepper. Process until well-combined.

Transfer to a well-oiled baking dish with a 4-cup capacity. Spread evenly in the dish and top with sprinkling of parmesan. Bake 20-25 minutes until heated through and golden on top.

Did Someone Say It's Peach Season? YES!!!

183:741545877 (Sandi Smith) — Tue, 10 Aug 2021 23:40:59 GMT

Summertime Is Time For Beautiful Fruits

With the arrival of summer peaches, I’ve been looking for recipes that we can combine with our products. You all know our peach pies and peach-blueberry pies. How about using our crostini to feature some sweet, juicy peaches for an appetizer or a lite repast?

We always have a variety of crostini flavors made from a wide assortment of our artisan breads. Some of them easily lend themselves to a sweet/savory recipe like this one: Salt and Pepper, Sourdough, and Bierbrot come to mind.

Today’s recipe calls for a few easy ingredients you might just have on-hand already. I always have honey and basil on-hand right now. (A friend gave me some fresh-picked basil a month or so ago and I put it in water on my windowsill. It’s still there, growing and producing beautiful leaves for adding to a variety of dishes.) I frequently have ricotta, too, as it’s so easy to add to things to give a creamy texture to sweet or savory dishes.

Well, enough talk. Let’s get to it!

Peach Crostini on Honey-Ricotta Pillows

2 packs crostini of your choice or a loaf of your choice of crusty, artisan bread

2 large, ripe peaches (Peaches should smell sweet and fragrant and have a little give when pushed near the stem. If they’re not quite ripe, set them stem-side-down on the counter for a day or two. Once ripe, refrigerate so they don’t wrinkle and dry out.)

8 oz ricotta (Low-fat is fine, but if you want a really rich flavor and mouth feel, go for the full-fat variety.)

2 T honey (I’ve used whipped honey or just regular and they both work fine. If you have a lavender honey – not so easy to find, but worth it – that would be out of this world!)

Fresh ground pepper

Balsamic glaze (Easy to find at the grocery store, but check with Barb at Nut ‘n Pickle Bulk Foods first.)

Fresh basil leaves

Since you don’t have to toast bread to make you own crostini, this recipe comes together in no time at all. However, if you want to toast your own, I would go with either French, Bierbrot (this week's featured loaf!), or Sourdough loaves. Slice them on the bias, brush one side with EVOO and place in a 425 degree oven until crisp. (About 10 minutes…watch closely so it doesn’t get too done.)

While it’s toasting, gather the rest of the ingredients and mix the honey and ricotta together. Thinly slice the peaches. (Don’t peel. The colorful skin adds to the overall attractiveness of the dish.) Chiffonade the basil and you’re ready to assemble!

(To chiffonade the basil, stack a few leaves, roll them up like a cigar, and slice crosswise in very thin slices. You should have thin ribbons of basil when you’re done.)

Once the bread is toasted (or once you’ve removed the crostini from the bag), place a dollop (about 1-2 tablespoons) honey-ricotta on the crostini. Add a couple of peach slices on top. Drizzle with balsamic glaze and sprinkle with basil ribbons. Finally, take your pepper grinder and grind a light amount of pepper over the whole plate of colorful crostini.

Tada! You’re done and ready to enjoy these amazingly-textured and full-flavored delights!

As always, please let me know how you enjoy this recipe.

Comfort Food And Crock Pots - A Great Combination

183:741545877 (Sandi Smith) — Tue, 03 Aug 2021 22:10:36 GMT

Another Tuesday, another newsletter…and this time a recipe!

Do you enjoy meatballs? I do. I love them in red sauce, in soup, and as Swedish meatballs. The nice thing about this recipe is it’s a “dump” recipe. It’s full of cheats. Not something I usually would do, but sometimes you just need a comfort food that you can whip up with little or no notice for the family or for company. I like to keep a pack of wide egg noodles on hand for comfort food dinners, too.

I would serve this with steamed veggies and a salad. I would also have a nice, crusty loaf on the side. This week we’ll have Rosemary bread, which will go perfectly with these. Then, cap off a delicious meal with a Peaches & Cream pie or a Bumbleberry pie. (For those uninitiated among us, Bumbleberry is a combination of blueberries, blackberries, and raspberries. It’s sublime.) The new Peaches & Cream pie was a hit last week, so I’m bringing it back this week.

Swedish Meatballs

Ingredients

2 cups beef broth (As always, I have Better Than Bullion on hand.)

1 (10.75 ounce) can condensed cream of mushroom soup

2 tablespoons steak sauce (A1, anyone? Another thing we always have in the cupboard with all the sauces.)

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

½ teaspoon paprika

½ teaspoon salt

½ teaspoon ground black pepper

1 (28 ounce) package frozen cooked meatballs, thawed

1 onion, diced

1 cup sour cream (Or, plain Greek yogurt - a great substitution with no fat, lots of protein, and a lovely texture.)

Directions

Whisk beef broth and mushroom soup together in a slow cooker. Add steak sauce, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Stir in meatballs and onion.

Cook on High for 4 hours. Add sour cream, mixing well. Cook until sauce is heated through, about 30 minutes. Serve over wide egg noodles.

Too Hot To Cook? Check Out This Salad!

183:741545877 (Sandi Smith) — Tue, 27 Jul 2021 22:57:00 GMT

Hot Weather Doesn't Mean Plain Food - Get Creative With This Salad!

These last couple of weeks have been pretty hot and humid and that’s the kind of weather that has me looking (again!) for a cool salad for dinner. I love salads like the Bulgar Wheat Salad below because they are incredibly easy, look beautiful (especially if serving at a picnic), and get even better when left to sit for a day (or overnight) in the refrigerator. As the flavors meld overnight, you can come up with any number of additional vegetables to put in the salad. You can also use this type of salad as a bed for steak, chicken breast, or any number of other proteins. I love to top this with leftover, thinly-sliced steak or chunks of rotisserie chicken. Additional vegetables might include red/orange/yellow peppers, cucumbers, small-cut French beans, and/or slightly sautéed onions and zucchini or yellow squash, to name a few.

After eating such a nutritious salad, why not splurge for dessert? This week we have our new Peaches and Cream Pie, Cherry Pie, Shoofly Pie, and Cinnamon Coffee Cakes any of which, when topped with a scoop of vanilla ice cream, makes the perfect hot weather dessert!

Bulgar Wheat Salad with Vegetables

Ingredients

1 1/2 cups bulgar wheat (dry)

1 1/2 cups water

1 1/2 tsp salt

1/3 cup fresh lemon juice (Fresh citrus juice is always better than prepared juice!)

1 1/2 tsp crushed fresh garlic

3/4 cup scallions (Wash these very well!)

3/4 tsp. dried mint (Fresh mint is actually better for this salad, if you can find it. Most any variety will work.)

1/3 cup EVOO (In a salad like this, always use the best EVOO you have. You will taste the difference.)

2 Tbsp tahini mixed into EVOO (optional)

1 cup cherry tomatoes (This time of year you can find yellow and orange varieties, as well, to give your salad a beautiful range of colors.)

1 1/2 cups parsley (Maybe a little cilantro, too.)

15.5 oz garbanzo beans

Directions

Combine boiling water, salt, bulgar in bowl. Cover and let stand for 15-20 minutes.

Add lemon juice, garlic, oil (optional tahini), and mint, and mix thoroughly

Chill 2-3 hrs. or overnight

Add vegetables just before serving.

Grilled Happiness On A Plate

183:741545877 (Sandi Smith) — Tue, 13 Jul 2021 23:29:38 GMT

Summertime and the grillin' is easy!

It’s another Tuesday and another newsletter coming at you! We had a great weekend and got to spend time with our granddaughter so we’re heading into the week on a high note. Our wholesale accounts have been getting busier, too, so that means folks are getting out and enjoying the summer weather and activities.

Now, I have a confession. All these wonderful grilling recipes…I don’t make them. Tom does. I don’t operate the grill at all. It’s out of my comfort zone. (As embarrassing as this is, it’s just the plain truth.) So, this week’s feature is courtesy of the customers who passed along the recipe and my dear husband who grilled the eggplant for me so I could make it. It is a recipe that you can use for an easy evening gathering of friends or just a quick, light meal for two with delicious leftovers for the next day. It will pair well with a nice chilled white wine or even a good beer. (Calling out Shy Bear Brewing and Olivero Vineyard in the market!)

Get your fresh mozzarella ready for this one and stop in to pick up some of our yummy, crunchy crostini or a nice crusty loaf of bread. Also, as noted below, I cheated on a couple of things. I didn’t make the olive relish myself and I used little mozzarella balls marinated in olive oil and herbs. (The lesson here is, make every recipe your own.)

Grilled Eggplant with Olive Relish

and Fresh Mozzarella

1 large eggplant, cut into rounds about ½ inch thick

2 T EVOO

Salt and freshly cracked black pepper to taste

2 T minced garlic (or garlic scapes, which is what I had on hand)

1/3 c EVOO

¼ c roughly chopped fresh basil (or more!)

1 baseball-sized tomato, cored and diced small

2 T balsamic vinegar

4 slices good crusty bread (I would recommend French or Sourdough) or a package of Sandi’s Breads Crostini

½ pound fresh mozzarella, cut into slices about ½ inch thick (or little mozzarella balls in oil and herbs)

Olive relish (recipe below … or premade from Coscto)

Place eggplant slices in bowl with EVOO, salt and pepper and toss. Place on grill over medium-hot and cook 2-3 minutes on each side or until brown outside and soft inside. Remove eggplant from grill, roughly chop, and place in medium bowl. Add garlic, EVOO, basil, tomato, and vinegar and toss well. Season to taste and set aside.

Place slices of bread on outside edges of grill and toast to golden brown. Place each on a plate, top with a generous scoop of the eggplant mixture. Top with mozzarella and a spoonful of olive relish below. (As I confessed above, I cheated on the olive salad by using a premade muffuletta mixture from Costco.)

Olive Relish

½ c pitted Kalamata or other brine-cured olives, roughly chopped

fresh lemon juice from 1 lemon (about 2+ T)

2 T EVOO

1 T red pepper flakes

Combine all ingredients and toss well. Will keep in the fridge for a few days.

Ladies and Gentlemen, Start Your Grills!

183:741545877 (Sandi Smith) — Tue, 06 Jul 2021 21:44:16 GMT

Love Those Skewered Chicken and Veggies!

I hope everyone had a great holiday weekend. We certainly did. We spent Sunday just keeping it low-key until we went out with friends. We ended up seeing some of the fireworks in Harrisburg. Beautiful. We also ate some great food at The Millworks. I would definitely recommend an outing there. They have a wonderful beer garden area on the roof and the menu is amazing. We have never been disappointed when eating there.

Speaking of eating, we’re full-on into grill season, so it’s time to get your kabob sticks out and soaking. (If you don’t soak the wooden kabob sticks, they burn and that’s not tasty.)

A few other things to note:

This week’s recipe calls for marinating the meat and veggies for at least 8 hours. Anything between 8 and 24 is good…the longer, the better.

Remove some of the marinade to a separate container before putting things to marinate. This way you’ll have some to use for basting during the last minute of grilling. Don’t baste too soon or the marinade will just burn.

Marinating the chicken and veggies separately is the best way to do this.

Unless you’re going to grill these on a low temp, you should probably skewer the veggies and chicken on separate skewers since they cook in different amounts of time.

Marinated Chicken and Veggie Skewers

Ingredients

½ cup vegetable oil

2/3 cup honey

2/3 cup soy sauce

½ teaspoon ground black pepper

8 skinless, boneless chicken breast halves - cut into 1 inch cubes

2 cloves garlic

5 small onions, cut into 2 inch pieces

2 red bell peppers, cut into 2 inch pieces

1 medium zucchini

1 box cherry tomatoes (don’t marinate these)

skewers

Directions

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Preheat the grill for high heat.

Drain marinade from the chicken and vegetables and discard. Thread chicken and vegetables onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook chicken for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade prior to removing from grill. (Vegetables should not be grilled ‘til dead. Try doing them about 8-10 minutes.)

It's Taco Tuesday! Let's Celebrate!

183:741545877 (Sandi Smith) — Wed, 09 Jun 2021 01:03:27 GMT

Easy, Yummy Meal On A Tuesday!

Many of you know that Tom and I have agricultural backgrounds. In fact, Tom’s family’s farm is just a quarter mile from where we live, so he is an authentic PA farm boy. His family still farms, raising both dairy and beef animals. Consequently, we have access to some premium beef. Recently, we’ve been enjoying dishes made with the ground beef in our freezer. This being Tuesday, I thought we could feature a Taco Tuesday recipe. (Oh, and it’s quick and our granddaughter is on her way, so I have to hurry.)��

Easy Taco Skillet

1 pound ground beef

1 onion, chopped

1 (14.5 ounce) can diced tomatoes (Use Rotel if you can get it…spicy tomatoes)

1 can black beans, rinsed

1 ¾ c V8 juice

1 box Mexican rice

1 (1 ounce) package taco seasoning (I usually add more than just one package because we like a little more spice.)

1 cup shredded Mexican cheese blend

1 cup shredded lettuce

1 chopped avocado

2 large tomatoes, diced

Sliced black olives

½ c sour cream

Heat a large skillet over medium heat; cook and stir beef and onion until beef is browned, about 5 minutes. Drain. Stir tomatoes, V8, rice, and taco seasoning into beef mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 25 minutes. Top with Mexican cheese blend, avocado, chopped tomato, lettuce, olives, and sour cream before serving.

No Fête Needed...Just Enjoy This Feta

183:741545877 (Sandi Smith) — Tue, 25 May 2021 23:32:33 GMT

Occasions Are Nice, But This Celebratory Meal Doesn't Need One

It’s almost officially summer and we’re psyched. This weekend is going to be great. We have a family wedding to attend and we get to spend a few days with our granddaughter. Yay! All that means I have to get organized to feed a crew over these next few days. Key pantry items will be PB&J and hummus for the little one, as well as a few loaves of sandwich bread. (She LOVES our bread. I’m ecstatic!) Then, there’s the lasagna for everyone to eat the night before the wedding. We’ll need a few loaves of Italian to go with that. (What’s lasagna without garlic bread?) Finally, I’m going to try a some new recipes courtesy of a couple of our wonderful customers.

We all enjoy feta cheese in our spanakopita and on salads, so I’m trying something new for snacking: Whipped Feta Dip with our crostini. Then, I’m going to have Baked Feta Pasta for lunch on Sunday. All in all, it looks to be fairly easy. Check out the recipes below.

A couple of tips: 1. Get feta in chunks or in brine if you can find it. Using the feta crumbles won’t give you as much flavor. 2. Use fresh herbs and fresh lemon zest. (You can find both at Masser’s at the market.)

Whipped Feta Dip

8 oz feta, crumbled

½ c EVOO

¼ c whipped cream cheese

¼ c water

2 T honey

Zest of 1 lemon

Fresh ground black pepper

Crushed red pepper flakes (optional)

Fresh thyme and oregano

In a food processor, combine the feta, EVOO, Whipped cream cheese and water. Blend 2 to 3 minutes, scraping down the bowl as needed. Add honey, lemon zest and pepper. Blend another 2 minutes. Move to a bowl and top with a drizzle of EVOO and a sprinkle of fresh herbs.

This will be a great appetizer, snack, or addition to a charcuterie board.

Now for the pasta!

Baked Feta Pasta

8 oz cavatappi pasta, cooked according to directions on box

2 pints cherry tomatoes

8 oz block feta cheese

½ c EVOO

¼ t sea salt

¼ t black pepper

2 cloves garlic, minced

¼ c packed chopped fresh basil, plus more for serving

Preheat oven to 400. Place cherry tomatoes in oven-safe baking dish. Pour EVOO on top and season with salt and pepper. Toss to combine.

Place block of feta in middle of baking dish surrounded by cherry tomatoes, and flip a couple of times to coat it with the EVOO and seasoning.

Bake in preheated oven 35 minutes, until tomatoes burst and feta melts.

Immediately add garlic and basil leaves to cooked tomatoes and feta and toss everything to combine.

Transfer cooked pasta to baking dish and toss to combine. Garnish with fresh basil and serve warm.

Curried Coconut Chicken

183:741545877 (Sandi Smith) — Wed, 12 May 2021 12:27:07 GMT

Cooking With New Ingredients Is Fun!

Did everyone have a good weekend in spite of the weather? We certainly did! My son, in-laws, daughter, son-in-law, and granddaughter all came over for a meal on Sunday and we thoroughly enjoyed one another’s company. And, we now have a new crib as part of our household furniture and I couldn’t be more excited. I know, it sounds a little weird, but that means we’ll be seeing our little one more often and for longer visits. (I did learn this weekend that a toddler grandchild is every bit as exhausting as their parents were. Whew!)

Now, enough about family, on to food.

I don’t know about you, but I have a habit of getting curious at the grocery store and purchasing things that just look interesting. Then, I bring them home and look for a way to use them. I know that’s not the best way to shop, but I can’t seem to help myself. One of the ingredients that has fascinated me for a while is coconut milk. It is used in Indian and Thai food and in dishes from other countries in that region of the world. So, when I looked in my pantry for ideas this week, that is an ingredient that I noticed. (Probably because it’s been there for a while…)

I took a look online for recipes and found this one that includes my coconut milk in a curry dish. (I love curry, so this was a no-brainer.)

For dessert, try picking up some strawberries at the market to go with some of our own Strawberry Shortcake. Did you know it’s National Strawberry Month? Me either, until this week. So, let’s celebrate the occasion!

Curried Coconut Chicken

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks

1 t each salt and pepper

1 ½ T vegetable oil

2 Tcurry powder

½ onion, thinly sliced

2 cloves garlic, crushed

1 (14 ounce) can Goya sweetened coconut milk

1 (14.5 ounce) can Hunt’s fire-roasted diced tomatoes

1 (8 ounce) can tomato sauce

2 T sugar

1/2 c crushed cashews for garnish

Season chicken pieces with salt and pepper.

Heat oil and curry powder in a large skillet over medium-high heat for 5 minutes. Stir in onions and garlic, and cook until onion is translucent, adding more oil if necessary. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Simmer uncovered, stirring occasionally, approximately 40 minutes or until sauce has thickened and flavors have melded.

Serve over rice and garnish with cashew bits.

What A Week! May The Fourth, Cinco de Mayo, and Mother's Day!

183:741545877 (Sandi Smith) — Wed, 05 May 2021 01:09:39 GMT

Pasta Is A Great Celebratory Meal

For those of you who struggle to keep up with the calendar (like me!), today is Star Wars Day (May the Fourth), tomorrow is Cinco de Mayo, and Sunday is Mother’s Day. It’s a very busy week! We are planning for Mother’s Day. Usually, we have a cookout and, as a gift, all the kids get together and we mulch the flower beds together. I know, I know. Not a romantic idea of Mother’s Day, but it works for us and I appreciate having everyone here working on a project together. I think, though, this year we’ll do something different for our meal. Instead of a cookout, we’ll have this yummy seafood and chicken pasta dish. (Our granddaughter will even be here, and I know she loves pasta.)

What are your Mother’s Day traditions? Do they include great food at home? Perhaps a pie for mom? We are making the season’s first Strawberry Rhubarb pies this week, along with some Blueberry for the traditionalists. They would both make a perfect dessert for this meal. Make sure to have the vanilla ice cream on-hand.

Shrimp and Chicken Carbonara

4 tablespoons olive oil, divided

1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces

3 tablespoons minced garlic, divided

2 tablespoons Italian seasoning

1 pound large shrimp, peeled and deveined

1 (16 ounce) package linguine pasta

8 slices smoked bacon, diced

1 medium onion, diced

1 ½ cups heavy whipping cream

1 ½ cups grated Parmesan cheese

4 egg yolks

salt and ground black pepper to taste

¼ cup Sauvignon Blanc wine

Directions

Step 1

Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian seasoning, until cooked through, 6 to 8 minutes. Transfer chicken to a bowl and set aside.

Step 2

Heat 1 tablespoon garlic and 1 tablespoon olive oil in the same pan. Cook shrimp until red on the outside and white on the inside, 6 to 8 minutes. (Don't overcook!) Place with the chicken.

Step 3

Bring a large pot of salted water to a boil and add remaining 2 tablespoons olive oil. Cook linguine until tender yet firm to the bite, about 11 minutes. Drain.

Step 4

Add bacon to the pan; cook until crisp, about 6 minutes. Drain on 2 paper towels. Saute onion in the bacon grease until translucent, about 5 minutes.

Step 5

While onion is sauteing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl.

Step 6

Pour wine into the pan with the onions. Increase heat and bring to a boil. Cook until wine is mostly evaporated, about 2 minutes. Reduce heat and add the cream/egg mixture. Simmer until sauce begins to thicken, 3 to 5 minutes. Add the chicken and shrimp; toss to coat. Serve over pasta. Garnish with bacon bits.

Ready? Everybody Say, "Cheese!"

183:741545877 (Sandi Smith) — Wed, 21 Apr 2021 00:56:29 GMT

A Southern Classic To Grace Your Table

This weekend was sooooo wonderful! The weather was fine and we got to see (and kiss!!!) our granddaughter! She has not seen us in person without masks for any length of time since she was a newborn. This weekend we were able to have a little picnic outdoors and take our masks off and kiss her. Ah, grandmotherly bliss. As part of the preparation for this gathering, I made a big batch of our onion dip to serve with chips and veggies. It was a hit, as usual, but I overlooked something I could have done and will remember to do next time…pimento cheese spread.

A few years ago, I had the pleasure of attending a baby shower for a cousin who had married someone from the deep South. It was then that I was introduced to the phenomenon of Pimento Cheese Spread. Now, this isn’t the cheap stuff that you pick up at the grocery. This is the “primo” cheese spread that is made from scratch with an extra sharp cheddar, a bit of garlic and Worcestershire, and rounded out with a nice little bit of heat. It’s worth every effort to have this bit of sunshine on a cracker or a piece of celery, or even in a little sandwich. (There’s nothing like a stack of little finger sandwiches to make an occasion like brunch or book club special. In fact, for our daughter’s baby shower we had little finger sandwiches - hummus with olive tapenade, pimento cheese, and another that was not quite as memorable.)

Now let’s get to the recipe so you can enjoy a little of the deep South this summer.

A few details first: use extra sharp cheddar for a more complex flavor, but don’t substitute the pre-shredded, packaged kind, as it doesn’t blend well and makes a dry spread. Also, if you don’t have jarred pimentos, you can use your own roasted red peppers.

Pimento Cheese Spread

½ c jarred pimentos, drained and patted dry

6 T mayonnaise

2 garlic cloves, minced

1 ½ t Worcestershire sauce

1 t hot sauce, plus extra to taste

1 lb extra sharp cheddar cheese, shredded (about 4 cups)

Salt and pepper to taste

Process pimentos, mayonnaise, garlic, Worcestershire, and hot sauce together in food processor until smooth, about 20 seconds. Add cheese and pulse until uniformly blended, with fine bits of cheese throughout, about 20 pulses. Season with salt and pepper and extra hot sauce to taste. Serve. (Can be refrigerated for up to 2 weeks; bring to room temperature before serving.)

Sandi's Breads Needs You! (Cue The Uncle Sam Look-Alike)

183:741545877 (Sandi Smith) — Tue, 23 Mar 2021 23:09:02 GMT

Great Soup And Great Friends To Help Out - A Great Combination!

I have two things on my mind as I write this evening. First, I have this amazing recipe given to me by a wonderful customer. It’s one of her family’s favorites and she’s sharing it with us. (Thanks, Beth!) It’s what I refer to fondly as a “dump” soup. Meaning, you gather the ingredients and dump them in a pot. There’s just not a lot of prep with this one and that’s what we all need on a busy weeknight.

Second, we have a problem and need your help. We need help in the bakery. I have listed the job everywhere I can think and have mentioned it to everyone who I think might know someone. Now I’m coming to you. We are getting into our busy season, the restaurants are reopening and our wholesale business is coming back, and we are already short employees and have one leaving after Easter.

We have a fun atmosphere where we make delicious food that people enjoy. We would love to welcome at least two or three new people into our little Sandi’s Breads family. If YOU know of anyone looking for a part-time job, please send them our way. Thanks!

And now, back to our regularly-scheduled newsletter!

Chicken and White Bean Soup with Spinach and Parmesan

Ingredients

42 oz chicken broth (3 14-oz cans, or just mix up some Better Than Bouillon)

1 ¾ c tomato-basil pasta sauce

2 15-oz cans cannellini beans, drained and rinsed

¾ t crushed red pepper flakes

3 boneless, skinless chicken breasts, sliced thin

Salt and pepper to taste

6 oz pre-washed baby spinach

½ c chopped fresh basil

¾ c grated Parmigiano-Reggiano cheese

Directions

In a Dutch oven, bring chicken broth, pasta sauce, beans, and crushed pepper flakes to a simmer. Turn heat to low. Season chicken breasts with salt and pepper. Add to broth. Gently poach chicken, stirring occasionally, for about 2 minutes. (Broth should barely simmer.) Stir in baby spinach and cook until wilted and chicken is just done. (About 2 minutes more.) Stir in basil, season with salt and pepper to taste. Ladle into bowls and top with cheese. Serve with a loaf of crusty Sourdough or French bread.

Any Celebration Is A Good One...Especially A Birthday!

183:741545877 (Sandi Smith) — Wed, 17 Mar 2021 00:19:02 GMT

An Easy Meal To Keep You Out Of The Kitchen And Celebrating With Your Guests

This past weekend we got to celebrate Tom’s birthday with a visit from our granddaughter! Yahoo! I was wondering aloud on Saturday about what we should have for dinner and one of my younger employees urged me to try a recipe she prepares for her family. She was right. It is a fantastic, easy recipe that looks beautiful on the platter and tastes great, too. Even when calculating in the time to run to two grocery stores for ingredients, the recipe only took less than an hour to prepare. (The first one didn’t have chicken thighs. Go figure.)

It’s great when family devours a meal, but even better when the 1-year-old loves it, too. She scarfed up the chicken and the green beans. Of course, the chocolate cake dessert was another favorite of hers. What a fun time.

Serve this chicken over rice or egg noodles. (When I make rice, I typically use broth instead of water and add some butter to keep it from being sticky. That also adds a lot of flavor. It works perfectly with this dish.) Steam some fresh veggies for a side (green beans worked great for us!) and you have a beautiful, delicious meal.

Lemon Butter Chicken Thighs

Ingredients

6 tablespoons butter, divided

5 large cloves of garlic

Juice of 2 lemons

½ teaspoon onion powder

6 (8 ounce) skin-on, bone-in chicken thighs

salt and ground black pepper to taste

2 tablespoons fresh parsley, chopped

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Place 4 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.

Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining butter in a large oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet. Move to oven immediately.

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices (optional).

Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley. Serve over rice or egg noodles.

Ready To Celebrate St. Patrick's Day? We Are!

183:741545877 (Sandi Smith) — Wed, 10 Mar 2021 00:15:39 GMT

Bierbrot, Irish Soda Bread, and a Delish Dish with Wilted Greens

What a beautiful Spring-like day! I hope you all had a chance to get outside a bit and enjoy it. Yesterday wasn’t bad, either. Tom and I took the opportunity of a day off to go to the zoo with our darling granddaughter. The Maryland Zoo, for those who don’t know, is a lovely spot to visit and get close to the animals. Our little one loved the giraffes and elephants, as well as the chimpanzees. We loved watching her. (No surprise there!)

Today, we got back to work. We are looking forward to the St. Patrick’s Day weekend and planning on having Irish Soda Bread cakes and Bierbrot to help celebrate. If you have been watching the recent newsletters, now’s the time to pull out that recipe for corned beef that I published a few weeks ago.

If you’re not into corned beef, this week’s recipe might be for you. This dish shows off the very savory side of spaghetti squash. It can be converted to a vegetarian dish with just a few tweaks like using vegetable broth and vegetarian sausage or mushrooms instead of chicken broth and turkey sausage. And, the escarole adds wonderful visual texture and flavor. (And, it’s green…for St. Patrick’s Day!)

Spaghetti Squash with Escarole, Sausage, and White Beans

(from the Washington Post)

Ingredients

2 medium spaghetti squash (about 3 pounds each)

2 T EVOO, divided

1 medium onion, diced (about 1 cup)

6 oz sweet Italian turkey sausage (available at Dutch Country Poultry)

3 cloves garlic, sliced

1 medium head escarole (available at Masser’s Produce)

1 14-oz can cannellini beans, drained and rinsed

1 c chicken broth

1 T chopped fresh sage leaves or 1 t dried

¼ t crushed red pepper flakes (omit these if you don’t like a little kick in your sauce)

¼ t kosher salt

1/8 t black pepper

Freshly-grated parmesan cheese for garnish

Directions

1. Preheat oven to 400 degrees and place rack in center. Cut stem end off each squash, then cut each squash in half lengthwise, scoop out seeds and brush cut sides with oil. Place squash halves cut side down, on a large, rimmed baking pan and roast for about 40 minutes, until softened and cut sides are browned. I like to test by sliding a knife through the skin and into the squash. If it goes in very easily, the squash is done.

2. While squash halves roast, in a large deep skillet, heat remaining oil. Add onion and cook until softened, about 3 minutes. Stir in sausage and cook until browned, breaking it up as it cooks, about 5-8 minutes. Add garlic and cook, stirring, for 1 minute more. Add escarole and cook until wilted, about 3 minutes. Add beans, chicken broth, sage, pepper flakes, salt and pepper and simmer until mixture is heated through and liquid is reduced by about half, 3-5 minutes.

3. When squash is ready, remove from oven and preheat broiler. Flip squash over and fill with sausage mixture. Sprinkle liberally with parmesan. Broil about 3 minutes, until cheese is melted and brown.

Quiche? That's Egg-Zactly What I Want!

183:741545877 (Sandi Smith) — Wed, 24 Feb 2021 01:50:50 GMT

Nutritious and delicious, eggs are so versatile

Do you enjoy eating eggs? Over-easy, scrambled, hard boiled, egg salad, any way is great for me. I just love them. I especially enjoy when we can get eggs from chickens that are free-range. If you’ve never had these, you must try them. (I believe you can get them at Dutch Country Poultry.) They’re a whole different egg experience. The shells are thicker and the yolks are a darker yellow with a richness you don’t get elsewhere.

Recently, we’ve been gifted a dozen eggs each week from a wonderful customer who has a lot of backyard chickens. She brings a box of eggs, each egg labeled with the name of the chicken that has produced it. (My favorites are Pearl S Bawk and Hen Judy Dench.)

Having all these wonderful eggs, makes me think of a recipe I shared years ago for crustless quiche that my son made. This time, I’ll make it with a crust that I can just pull out of the bakery freezer. It’s a wonderful recipe. Try it out and let me know what you think.

As for this week’s menus, I’m trying for a look forward to spring and summer by featuring peach pies, strawberry coffee cakes, and raspberry bars. (Anything to distract from the snow.) Oh, I'm also testing a recipe for Coconut Cake. I'll be curious to hear if anyone's interested in us making this dessert for Easter.

Nutritional boosts from this dish: protein, calcium, vitamin C, folate.

Greyson’s Crustless Quiche

2 t EVOO

1 medium onion, diced

1 clove garlic, minced

3 c broccoli florets

1 ¼ c 1% or non-fat milk

4 oz shredded reduced fat Swiss cheese

2 t Dijon mustard

½ t salt

1/8 t white pepper

1/8 t cayenne

1/8 t nutmeg

4 large egg whites, lightly beaten

2 large whole eggs, lightly beaten

1 T grated Parmesan

In a large skillet, saute the onions until translucent, add garlic and saute another 1 minute. Add broccoli and cover to lightly steam broccoli – until it is bright green.

Pour mixture into lightly greased baking dish (9-inch deep-dish pie plate will work). Combine milk and remainder of ingredients, except Parmesan, in a large bowl. Pour over broccoli mixture. Sprinkle with Parmesan.

Bake at 350 degrees about 45 minutes, covered with foil. Remove foil for last 5 minutes. Test for doneness by inserting a knife into the center of the quiche. If it comes out clean, it’s done. Let stand 5 minutes before serving.

Get Ready! St. Valentine Is Gone And St. Patrick Is Coming!

183:741545877 (Sandi Smith) — Tue, 16 Feb 2021 23:49:18 GMT

Great Sandwich and Great Company...Who Could Ask For More?

It’s President’s Day and the sky is so gray and ominous that I’m just not sure where to go for inspiration…Then I remember that I have kids! Inspiration!

I love that our son graced us with his presence and his cooking skills this weekend for Valentine's Day. Over the years, I have regaled you with kid stories. Now that they are all adults, it’s still fun to include them here. Our son is a particularly good cook and enjoys experimenting in the kitchen. This meal wasn’t much of an experiment, but it was nice to have him here to help assemble and to enjoy it with us.

The funny thing about this meal is the way it came about. Greyson approached Tom and suggested we make Reuben sandwiches on Valentine’s Day. It sounded like a great idea and I assumed it meant that he was bringing all the fixings and would make them here. I didn’t expect that Tom would be getting up early to put the meat in the crockpot. But, it worked. So, by the time Greyson and his girlfriend arrived, it was done to perfection. All we had to do then was assemble and grill. As you can see in the photo, they looked scrumptious (and tasted even better).

So, what’s the secret to a great Rueben sandwich? It starts with a well-cooked corned beef brisket. These are easy to find and easier to make. They are far superior to the lunchmeat you might otherwise purchase. We are almost always able to find them at the Grocery Outlet Bargain Market in Palmyra. As we approach St. Patrick’s Day, they’ll be even easier to find.

The other key ingredient is the bread. (Of course!) A good rye or pumpernickel is essential. We used our marble rye this time and it was yummy – the best of both worlds. The sauerkraut is important as well. Greyson brought homemade kraut. Top the sandwich off with a slice of good quality Swiss and some Thousand Island dressing and you’ve got a sandwich masterpiece.

Now for the details:

How to cook the brisket? Easy. Start with a 3-lb corned beef brisket. Remove from the package and rinse. Place in crockpot with a ¼ c water and sprinkle with the seasoning packet. Cook on high for 6 hours. TaDa! It’s done! All that’s left is assembling the sandwich.

To assemble, butter the outsides of the sandwich slices and arrange them, buttered sides together on the counter so you can fill the sandwiches. Start with a nice layer of Thousand Island dressing on each. Next arrange a couple of thick slices of corned beef. Top these with a layer of sauerkraut and finish with a slice of Swiss cheese.

To grill, we use a panini maker and allow the sandwiches to cook until they are sizzling and the cheese is melting out of the sides of the sandwich. (Is your mouth watering yet?)

Finish off the meal with a nice slice of pie topped with whipped cream or vanilla ice cream.

Hot Romance This Weekend? Try A Sweet Hot Chicken Dinner To Go With It

183:741545877 (Sandi Smith) — Wed, 10 Feb 2021 00:13:59 GMT

A romantic dinner doesn't always have to include steak...

Over the years, we’ve made many a Valentine’s Day meal of some variety of steak, usually with a lovely reduction of some type. This year, we’re going in a different direction. I hope you like it!

This week’s recipe comes from Allrecipes.com. The whole sweet-hot thing is something we all enjoy so much. Serve this up with a crust loaf of Sourdough, French, or Italian bread and some steamed veggies. I love using thighs for this because they are so flavorful. You can switch to boneless, skinless breasts and the recipe will still work.

Since I mentioned using our Sourdough bread as accompaniment to this dinner, I thought I would take a bit to discuss what is special about sourdough breads in general. First, we have been hearing so much over the past few months about gluten sensitivities, that I was delighted to read a well-documented study stating that folks with this issue can enjoy sourdough bread. The reason? The souring process actually changes the gliadin and gluetenin proteins to make them more digestable. Additionally, this bread can actually have a probiotic effect on the gut due to the antioxidants found in the baked breads.

I especially loved the following quote: “Bread, especially if made with unrefined flour (like ours!), is a significant source of dietary minerals such as iron, calcium, magnesium and zinc.” Fermentation increases the availability of these nutrients. (All of our European artisan breads use our sour starter.) Best of all, sourdoughs have reduced starch availability, meaning they are a lower-carb bread than non-sourdough or (gasp!) breads made with highly-processed or white flour.

Now that you’re totally psyched about eating sourdough bread this weekend, here’s the recipe for Sweet Hot Mustard Chicken to enjoy with it.

Don’t forget to check out the menus at the bottom of the e-mail. We are cranking out more deliciousness for your sweeties this week – Heart-Shaped Brownies and Cranberry Ecstasy Bars.

Happy Eating!

SWEET HOT MUSTARD CHICKEN

8 large bone-in, skin-on chicken thighs

1/2 cup Dijon mustard

1/4 cup packed brown sugar

1/4 cup red wine vinegar

1 teaspoon dry mustard powder

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground dried chipotle pepper

1 pinch cayenne pepper, or to taste

4 cloves garlic, minced

2 large onions, sliced into rings

2 teaspoons vegetable oil, or as needed

Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.

Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.

Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).

Move a rack to the center position in oven. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and lightly oil the foil.

Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Sprinkle thighs with additional salt and cayenne pepper if desired.

Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear.

Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.

Spoon reduced pan sauce over each chicken thigh and serve.

Hurry Up! Time For A 30-Minute Meal!

183:741545877 (Sandi Smith) — Wed, 20 Jan 2021 02:04:40 GMT

Time is of the essence, but don't sacrifice taste!

Do you ever look ahead at the calendar and just sigh? This week I feel very rushed because of meetings every night, but we still have to eat, right? So in between meetings, we’re going to have a delicious chicken dish. It takes about 30 minutes and includes a healthy dose of tarragon. I personally love tarragon. In fact, one year while making my 75 quarts of tomato sauce I discovered that French tarragon added a whole other dimension to the flavor and it was simply amazing. (That was in the old days when I was home with 4 kids and cooking 3 meals a day for 6 of us. The kids loved helping with canning while we were homeschooling. Ah, the good old days. ��)

Since it’s past herb-growing season, you’ll have to gather your tarragon at the local grocery, unless Masser’s has it. All the other ingredients are available here at the market.

This recipe comes from Food & Wine and is a take on a classic French pan sauce. I hope you enjoy it!

Chicken in Tarragon-Mustard Cream Sauce

Ingredients

3 T EVOO

1 ½ pounds skinless, boneless chicken things, cut into ½-inch strips, or skinless, boneless breasts cut into 1 ½-inch chunks

Salt and freshly-ground pepper

½ pound white mushrooms, thinly sliced

1 large shallot, minced

¾ c dry white wine (Always remember if you’re using cooking wine from the store to cut out the salt in the recipe, as the wine is salted.)

1 ¼ c chicken stock

½ c heavy cream

2 T grainy mustard

2 T chopped fresh tarragon

Buttered noodles for serving

Directions

In a very large skillet, heat 2 T oil. Season chicken with salt and pepper and add to skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.

Add remaining 1 T of oil to skillet. Add mushrooms and cook over high heat, stirring occasionally, until browned, 4 to 5 minutes. Add the shallot and cook, stirring for 2 minutes. Add wine and cook until reduced to 2 T, about 4 minutes. Add the stock, cream, and mustard and bring to a boil. Cook until sauce has reduced by half, about 6 minutes.

Return chicken and any accumulated juices to the skillet and simmer over moderate heat until chicken is cooked through, 2 to 3 minutes, season with salt and pepper. Stir in tarragon. Serve over buttered noodles.

Barley? In Risotto?! You Bet!

183:741545877 (Sandi Smith) — Wed, 13 Jan 2021 00:42:51 GMT

Many grains will do, but barley is one of the best!

The great thing about being in the food business is working with so many customers who are great foodies. I love getting recipes and suggestions from all of you. Many of the muffin varieties we have were born out of conversations with customers. Likewise, some of the breads, cakes, and pies.

This week’s recipe comes from a couple who’ve been regulars for years and always have great stories to tell about their latest culinary adventures. (Thanks Ann and Andy!) It’s a great, filling recipe for a chilly night. We served it with some turkey sausage from Dutch Country Poultry and steamed romenesco (a vegetable that tastes like a cross between broccoli and cauliflower).

The most important element to getting this recipe right is getting the correct barley. You must have pearled barley, not instant. Try looking in the ethnic food section of the grocery. As for the mushrooms, the greater the variety, the better the flavor. I had to use Portobello and white mushrooms, but this would have been awesome if I had used shitake and oyster mushrooms, too.

Finally, like any good risotto, this takes patience. Add liquid, stir, add liquid, and stir. That’s what gives this recipe the rich, creamy texture to match with the earthy depth of the mushrooms and wine. Be patient and drink some of the wine while you cook!

Just like last week, we are continuing our freezer sale of muffins, pies, and other pastries. Boxes of 6 muffins from the freezer will be available for $10 (must purchase all of one variety), large tarts and pumpkin rolls will be available for $17. Pies, both large ($11) and small ($4.50) are available, too. Scan past the recipe for the available varieties.

Barley Mushroom Risotto

¼ c EVOO

3 large shallots, minced (about ½ c)

4 large garlic cloves, thinly sliced

1 – 1 ½ pounds mixed mushrooms, sliced thick

½ t fresh thyme (or, ¼ t dried)

Freshly ground pepper

1 ½ c pearled barley (about 10 oz)

2/3 c dry white wine

4 c hot beef broth plus 2 c hot water

Chives or scallions for garnish

Fresh parmesan for garnish

Directions

In large, deep skillet, heat EVOO over moderately high heat. Add shallots and garlic and cook stirring constantly, until softened, about 5 minutes. Add mushrooms and thyme and season with pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the barley and cook, stirring, for 1 minute. Add wine and cook until absorbed, about 5 minutes.

Add 1 c hot broth mixture to barley and cook over moderate heat, stirring frequently, until nearly absorbed. Continue adding hot broth, 1 c at a time and stirring frequently until barley is al dente, about 35 minutes. Season with salt and pepper and transfer to a bowl. Garnish with scallions or chives and parmesan.

Muffins: Maple Pecan, Sunshine, Peaches n Cream, Raspberry Lemonade, Pina Colada, and Margaritaville

Pies and Tarts:

Holiday tarts – large, Rustic tarts – large, Lemon Sponge pies – small, Pumpkin pies – small, Chocolate Pecan pies - small

Time To Get Warm With Easy Weeknight Rib Roast

183:741545877 (Sandi Smith) — Wed, 06 Jan 2021 02:25:55 GMT

Rib Roast Is Not Just For Celebrations!

Wow! I don’t know about you, but the holidays always seem to take my life by storm and when they’re over I’m left feeling a bit exhausted. I’m so grateful we were able to have a couple of days off before diving back into the bakery routine. We had time to rest and to reflect on how much we have to be thankful for. Much of that boils down to having family that cares about us and wonderful customers who have come through and supported our small business. Thank YOU!

Now, we’re looking forward to the coming year and all the good possibilities it holds. We have a couple of significant birthdays coming up in our family and that will be cause for celebration, whether we can celebrate in person or not. Our eldest daughter turns 25 in January and her daughter (our “perfect in every way!” granddaughter) turns 1 in the beginning of February. With that in mind, I sent our daughter a celebratory recipe for beef rib roast with onion sauce. Sounds pretty pedestrian until you realize that’s the English translation for an amazing French recipe.

The reason I sent that recipe, was because we had celebrated New Year’s Eve quietly at home by feasting on these fabulous roasts accompanied by twice baked potatoes, and great bread. (Where are the veggies? Well, that’s a different story. We did have a great roasted veg dish with our pork and kraut on New Year’s Day. But, back to the roast.) It was easy and soooooo good. You’ll never fix a roast differently again. More than that, you might never grill a steak the same either. This recipe is the bomb and was given to me by one of my great “foodie” customers. (Hello, Bill!)

So, that’s what we’ll be talking about this week. Another topic we need to cover is the menu for the next couple of weeks. As we all know, COVID has brought many changes for the bakery and part of that has been more than the usual guessing at production levels. Some weeks we got it spot on, others not so much. So, we’ll be having a great sale with some deep discounts in order to clear out the freezer for the coming new year. Boxes of 6 muffins from the freezer will be available for $10 (must purchase all of one variety), large tarts and pumpkin rolls will be available for $17. Pies, both large ($11) and small ($4.50) are available, too. Scan down past the recipe for this week's list of available items.

And, now for the recipe!

(Note: In place of the crushed pepper and coarse salt I used 2 T Montreal Steak Seasoning and it worked beautifully.)

Beef Rib with Onion Sauce

1 beef rib with bone, well trimmed

1 t lightly crushed black peppercorns

1 T coarse sea salt, crushed

4 T unsalted butter

For the onion sauce:

1 large red onion or 8-10 shallots sliced thin

½ c fruity red wine (I used a raspberry wine from Olivero’s)

½ c beef broth

1-2 T raspberry preserves (I used a tomato jam I had received as a gift from a customer and it worked beautifully. So I guess you can use just about any fruity jam.)

¼ t dried thyme

2-3 T EVOO

Directions

Wipe beef with damp paper towels. Mix the crushed peppercorns with crushed salt and press onto both sides of the meat, coating it completely. Let stand, loosely covered, for 30 minutes.

Preheat oven to 425 degrees. While oven is coming up to temp and meat is sitting, begin onion sauce.

Melt 3 T of butter in saucepan over medium heat. Add onion or shallots and cook for 3-5 minutes until softened, then add wine, broth, preserves, and thyme. Bring to a boil. Reduce heat to low and simmer for 30-35 minutes until liquid has evaporated and the sauce has thickened. Season with salt and pepper and keep warm.

Melt remaining butter and oil in ovenproof pan or large flameproof casserole over high heat. Add meat and cook for 1-2 minutes until browned. Turn and cook for 1-2 minutes on other side. Immediately place pan or casserole in oven and roast until internal temp reads 135 – 140 degrees for medium rare. (My roasts - that I picked up at the market - took close to 30 minutes. They were very thick, about 2 1/2 ish inches.) Remove beef to a board, cover loosely and let stand for 10 minutes. With a knife, loosen the meat from the rib bone, and then carve into thick slices. Serve with onion sauce.

No Snappy Title. Just The Facts, Ma'am.

183:741545877 (Sandi Smith) — Tue, 29 Dec 2020 00:33:23 GMT

Ready For A Winter Warm Up? Try This Soup!

Well, I hope everyone had a happy, healthy Christmas. We missed some traditions and enjoyed making some new ones. For instance, in another time, we would have spent some time on Christmas Eve with friends eating a variety of homemade soups with assorted breads and whatever desserts others brought. This year, our friend Kelly sent frozen soup for us to enjoy - and enjoy we did! (We sent her the pictures to prove it.)

As unusual as it was, our Christmas was lovely and relaxing. We had the traditional Christmas leg of lamb with all the fixins and it was delicious. I’ve published the lamb recipe in the past, but if you’re interested, get in touch and I can forward you a link or the recipe itself. To accompany the lamb, we had mashed potatoes (with butter AND sour cream) along with roasted carrots, parsnips and onions. We finished the meal with pumpkin pie (topped with fresh whipped cream courtesy of one of my daughters whose latest passion is making homemade whipped cream for our own lattes) and a fruit tart. After dinner was cleared, we brought out the dominoes for the traditional rousing game of Mexican Train. (You’d be surprised at how much “enthusiasm” four people can create. It got a bit noisy.)

Now that Christmas is over, we’re on to the next thing.

I know, I know. It’s New Year’s week and I should be encouraging you to purchase a pork roast and sauerkraut or, if you’re from the South, black-eyed peas. We all know that we’ll be eating those traditional dishes on New Year’s Day. What about the next day, though, when it’s bone-chillingly cold like it is when I’m writing this? You’re going to want a bowl of hot, hearty, heavenly soup. Hence this week’s recipe for Beef Barley Soup, a perfect dish for these cold days of winter.

Before I get to the recipe, though, I have a few “business” items. First of all, you might have noticed that we’ve had help wanted signs posted. We have employees who are returning to school and/or have school commitments that prevent them from being available. If you know of someone who might be interested in working with us (translation – someone with a sense of humor who likes to work with people and food), please encourage them to be in touch. Thanks!

On another note, please remember we are open Wednesday and Thursday this week with no weekend hours. Questions? Call us (717-469-7400) or reply to this e-mail.

Beef Barley Soup

Ingredients

1 (3 pound) beef chuck roast

1 cup pearl barley (Don’t get the instant. It won’t hold up in the soup.)

3 bay leaves

3 carrots, 1-inch dice

3 stalks celery, 1-inch dice

1 onion, 1-inch dice

1 (16 ounce) package frozen mixed vegetables

6 cups beef broth (I use Better Than Boullion.)

1 T white sugar

¼ t ground black pepper

1 (28 ounce) can crushed tomatoes

1 T dried thyme

2 t dried oregano

1 T Worcestershire sauce

salt to taste

ground black pepper to taste

Directions

Place all ingredients but barley and frozen veggies in slow cooker. Cook on high 8-10 hours or until meat is tender. Add barley and frozen veggies during the last hour of cooking. Remove meat and cut into bite-size pieces. Discard bay leaves. Season with additional salt and pepper to taste.

Charcuterie For You And Me

183:741545877 (Sandi Smith) — Tue, 15 Dec 2020 23:44:59 GMT

A Romantic Evening For Two Begins Here!

What is it about writing about food that makes me so hungry? I’m working on this charcuterie board idea and I just have to munch! So, out comes the Manchego and Chevre, as well as the soppressata and prosciutto. The only thing missing is the wine…which I can’t drink now or I’ll never get this newsletter/blog post written. So, on to my tale of charcuterie (while I munch and try not to get cracker crumbs in the keyboard!).

This weekend, one of my daughters and I adventured out to what we call the “Weird Food Store” (actually it’s the Grocery Outlet Bargain Market in our town). We were looking for assorted cheeses, fruits, veggies, and meats so we could do a video and pictures of a homemade charcuterie board for two. We ended up going to two grocery stores, but it was worth it – especially since Tom and two of our other kids ended up chowing down on the yummy results.

As we constructed the board, I paid attention to the types of meats and cheeses we used and contemplated wine pairings. Here is what I ended up with:

Pinot Noir is a great wine that will work with almost any charcuterie board. Soft cheeses like brie and camembert pair well, as well as a firmer cheese like gruyere that has a little bite to it. If you’re looking for a white wine that will do your charcuterie justice, try a dry Reisling paired with parmesan and prosciutto, or a slightly oaked Chardonnay with soppressata. Some places recommend more complex wines for sharper cheeses and highly-cured meats. They would be Cabernet Sauvignon, Malbec, Petit Sirah, or a Shiraz. (Basically, it all boils down to your own personal preferences.)

As for the charcuterie itself, keep in mind that you’ll want to combine some sweet/salty flavors with creamy/crunchy textures. That’s why fruits, nuts, olives, and pickles are all great additions. Don’t forget, too, that a great mustard can add a nice little zip to a cracker and cheese combo.

So, what exactly did we do? Here we go. We started with manchego, chevre, and camembert cheeses. Soppressata, prosciutto, beef stick, and coppa were the meats. Blueberries, grapes, and pomegranate seeds worked well for our fruits. And, we added garlic and jalapeno-stuffed olives for their nice bite and briny-ness. Of course, we needed a cracker vehicle for the cheese and meat, so we used an assortment of our crostinis. We took some mini sweet peppers and stuffed them with the chevre, then sliced them. The sweet crunch contrasted beautifully with the salty tang of the soft, smooth-textured cheese and looked beautiful on the platter. Finally, we used one of our beautiful hand-crafted cutting boards to pile it all on. (You could also use a medium-sized mirror for a unique presentation.)

Oh, there was one item that didn’t make it to the board, but we enjoyed as a side – roasted marinated artichoke hearts. Very easy. Take the jar of marinated, quartered artichoke hearts and drain. Place them on a sheet pan and into a 450 degree oven for about 20 minutes. Remove and let cool. They should be slightly crisp at the edges and have a lovely tangy flavor. Place them in a bowl beside the board and folks can pick them up with little toothpicks.

If you want to see the assembly process, there is a video here: https://www.instagram.com/p/CIwL-d5helQ/?utm_source=ig_web_copy_link or you can check it out on our facebook and Instagram pages. (It’s time-lapsed and looks really cool…in my humble opinion. FYI, it was my daughter’s idea and her expertise that made the technical aspects work so well.)

The Race Is On! Ready! Set! Go!

183:741545877 (Sandi Smith) — Tue, 01 Dec 2020 23:18:15 GMT

We're Heading Into the Home Stretch of the Holiday Season!

Wow! What a great couple of weeks! Did everyone have a nice, relaxing Thanksgiving? I’ve heard from so many folks who’ve said that their holidays were so much more relaxed than ever before, mostly due to the fact that the gatherings were smaller and that took some of the pressure off. As for us, we had a small gathering – just us and our twin girls. It was sad to not have the rest of the family for dinner, but we made do with facetiming during our dinner, so we were all together in some fashion. And, our son stopped by briefly and took home some leftovers.

The biggest change for us, other than the size of the group, was the time of the meal. Instead of the normal (for us) noon meal, we decided to have our celebratory meal at 6 o’clock. One of our daughters had to work, so we simply rescheduled the meal for when she would be home. It was wonderful! I didn’t have to get up before dawn to get the turkey in the oven and the sides prepped. I was able to do things at a leisurely pace throughout the day and even got to watch parts of the parade and the dog show! (Big traditions in our family.)

One of the other benefits of not having all the family here, doing the usual potluck Thanksgiving was that recipes were shared differently. My stepmom was cooking early in the day when we were on the phone and she sent me the recipe she was preparing. Her remark to me was something like, “Oh! This is so good I can’t stop eating it!” Of course, that inspired me, too. So I made certain to gather the ingredients as soon as I could and the dish was on our table right after the holiday. (And, for the record, it really IS that good.)

As well as eating at noon, another tradition in our house has always been the forgotten food. What dish will we forget to make or, worse, make and forget to bring to the table. This year I got ahead on that tradition by forgetting to bring home the cranberries for the cranberry sauce. I remembered all the other ingredients from the bakery, just not the berries! And, we neglected to remember to bring home any dinner rolls or breads. Fortunately, I had grabbed a pie on the way out the door so we didn’t have to be without dessert. However, I did forget to serve the pie.

So, long story short, a somewhat traditional/untraditional holiday for us and we’re already gearing up for Christmas! So, the race is on to get working on Christmas specialties and to gather recipes that you’re all going to want on your holiday tables. Before we get there, though, I have to share that awesome recipe from my stepmom. It really is amazing, healthy, and gets better as it sits. I would highly recommend it for your Christmas celebration. It is beautiful as it is delicious.

Butternut Sausage Stuffing

with Apples and Cranberries

1 large butternut squash, peeled and cut into ½-inch dice, about 5 ½ - 6 cups (Make sure you get a squash that’s big enough. Mine was a little small and I would have enjoyed more squash in the dish.)

1 ½ T coconut oil for roasting

¼ t sea salt

2 T coconut oil (more as needed) for sauteeing

1 small to medium onion, chopped (I left the pieces rather large.)

3 stalks celery, chopped

1 lb sausage (I used regular turkey sausage from the market.)

1 large apple, cored and chopped ½-inch dice

¼-1/2 t salt

1 T + 1 t poultry seasoning (Here’s where it got interesting. I had to make the poultry seasoning, since we couldn’t find any in the stores. It was sold out. The homemade seasoning was great! And easy! So if you can’t find it, look for the recipe on Allrecipes.com.)

¾ c dried cranberries (Or a couple of handfuls.)

Directions

Preheat oven to 425 degrees. Toss squash cubes with coconut oil and sea salt. Spread in single layer in baking pan and roast 30-40 minutes, turning once for even browning. Squash should be soft in the middle with some toasty brown edges.

While squash is roasting, prep other ingredients. Heat a large, ovenproof skillet over medium-high heat and add 2 T coconut oil. Once oil is hot, add onion and celery. Saute until soft, about 3-5 minutes.

Add ground sausage. Cook, stirring, until sausage is browned and broken into small pieces.

Lower heat to medium. Add apples and cook until just softened. Add salt and poultry seasoning and simmer about 2 minutes.

Add squash and cranberries to mixture, stir to combine.

Lower the oven temp to 375 degrees. If your skillet is oven-proof, place it in the oven and bake about 20 minutes or until toasty and set. (If you don’t have an oven-proof skillet, use a 3 quart baking dish so you can spread the mixture out evenly.)

Ready or Not, It's Turkey Time!

183:741545877 (Sandi Smith) — Wed, 18 Nov 2020 00:37:53 GMT

Difficult Times Or Not, We Must Celebrate

As I do every year, I've been reviewing past newsletters and recipes. Our holiday season wouldn't be complete without a couple of old favorites. So, here is our holiday tradition via e-mail...

The last few weeks, in spite of this unusual time of COVID, we’ve been gearing up for our Thanksgiving menu that will be a big part (we hope!) of your holiday meal. We have dinner rolls, stuffing mix, muffins or buckwheat pancake mix for breakfast, and all sorts of desserts. Oh, and how can I forget our Onion Dip that is perfect for the veggie platter we set out for "grazing time" before and after the meal. (Or, is our family the only one that spends the entire day munching?)

Even with all that, the meal just isn't the same without a really outstanding gravy. If you’re like me and you’re working almost up to the moment the dinner hits the table, it’s tough to get all that cooking done for a mid-day Thanksgiving meal. Enter the best do-ahead gravy you’ve ever tasted. Scratch that. Enter the best gravy you’ve ever tasted that happens to be a do-ahead recipe. (Do it ahead so you’re not hurrying around the kitchen while everyone is sitting at the table waiting for you!)

I found this recipe a few years ago when I was cooking Thanksgiving dinner for the very first time. We had a crew of folks coming over (about 17 of us, total, if I remember correctly) and I was in a panic about getting everything done. I discovered that you can make almost the entire meal ahead and it still tastes great. (The turkey roasts beautifully in a big, commercial convection oven…Yes, I did the bird ahead at the bakery while we were waiting on customers. It worked!)

Another recipe that we always enjoy (and I’ve written about for years), is Mama Stamberg’s Cranberry Relish. It is a must-have at our holiday meals – both Thanksgiving and Christmas. (We even eat it on latkes on the rare occasion that we get to make them for Chanukah.) Picture this: a beautiful plate of Thanksgiving fare with slices of turkey topped with shocking pink cranberry relish and a spoonful of gravy. Then, on the side, a serving of Sandi’s Breads stuffing, also topped with that gravy. Yum. That’s what we’re having for dinner. (Yes, there will be green foods as well, but they are soooo not the point on this day. Am I right?)

Don’t forget dessert – Pumpkin Pie, Pumpkin Roll, Pecan Pie, Pumpkin-Pecan Pie (are you sensing a theme?), Rustic Fruit Tart – we have them made and ready for you. (If you haven’t yet placed an order, never fear. Let me know as soon as possible and we’ll have it for you to pick up on Wednesday, November 25 between 8 a.m. and 3 p.m.!

Just a couple of other highlights for this week: 1) Assorted dinner rolls -We will have lots of dinner rolls and they freeze beautifully. If you're having an early holiday, or are shopping early for Thursday, don't hesitate to pick some up. 2) Fall Flavors boli rolls - This is the last we'll have these for the year. We won't be making Pumpkin bread after this, so get them while you can. Also note that the menu will be the same for this week and next. If you have other items you want/need, talk to me and we will see what we can do for you.

As always, I'd love to get your feedback. If you have favorite holiday recipes or traditions, please share them and, if possible, I will pass them along!

Now, without further ado, here are the recipes!

From Susan Stamberg:

Mama Stamberg's Cranberry Relish

This relish has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches and with roast beef.

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar ("red is a bit milder than white")

Directions

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," Stamberg says. "I'm sure there's a setting on the food processor that will give you a chunky grind, not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy and shocking pink.

Make Ahead Gravy

6 turkey wings (or thighs for deeper flavor)

1 medium onion, peeled and quartered

1 cup white wine

2 quarts chicken broth (I use Better Than Boullion to save time.)

3/4 cup chopped carrot

1/2 teaspoon dried thyme

3/4 cup all-purpose flour

1/4 teaspoon ground black pepper

Directions

Preheat oven to 400 degrees F (200 degrees C). Arrange turkey roasting pan. Add the onions. Roast in the preheated oven for 1-1/4 hours or until browned.

Place browned turkey parts and onions in a 5 quart stockpot. Add wine to roasting pan to deglaze. (Stir, scraping up any brown bits on the bottom of the pan.) Pour into the stockpot. Stir in 6 cups broth, carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.

Remove turkey parts from the pot. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.

Place the skimmed fat into a small sauce pan and heat. Add flour slowly while whisking vigorously until you have a golden brown thickened mass. Using a ladle, slowly add heated gravy to the sauce pan, while stirring. After about 3 ladles full, pour the thickener into the larger pot and simmer to thicken. Season with pepper as needed.

Serve immediately or pour into containers and refrigerate or freeze.

I Stew, Do You?

183:741545877 (Sandi Smith) — Wed, 11 Nov 2020 15:14:22 GMT

Classic Beef Stew Will Warm You Up and Satisfy Your Tummy!

Do you have trouble planning dinners ahead? I do. I frequently run to the store counting on the spirit to move me. However, it’s getting into our busy season and I have to be on the run, so this week I made certain to get to Linda’s Country Meats at the market and picked up a pound and a half of beef cubes. Then I just had to figure out what to make with them.

I haven’t made stew in ages and we have been talking about starting to make bread bowls (perfect for soup, stew, or chili!), so I made beef stew with Masser’s carrots and potatoes. The trick I’ve found with beef stew is to dredge the meat in flour and spices (always including thyme…it gives the stew such an amazing flavor), then brown it and deglaze the pan with a blend of red wine and beef broth. Here’s what I did:

Sandi’s Beef Stew

1 ½ pounds beef cubes

½ c flour (You may need to increase flour and spice amounts, depending on how it is sticking to the meat.)

1 T thyme leaves

1 T Montreal chicken seasoning

Salt and fresh-ground pepper to taste

4 T EVOO

1 ½ c broth

½ c wine

1 15-oz can diced tomatoes

2 carrots (remember these were Masser’s carrots, so equivalent to at least four grocery store carrots) cut in 1-inch pieces

3 medium potatoes, cubed

3 stalks of celery, diced

2 leeks (To wash leeks, slice them thin then float the slices in a bowl of water, swishing vigorously. Drain them and rinse well.)

1. Combine flour, thyme, seasoning blend, salt and pepper in a Ziploc bag.

2. Add beef cubes in batches and shake to coat. Again, working in batches, brown beef cubes in EVOO. When all the cubes are browned remove from the pan and place in the slow cooker. Saute celery and leeks and move to the slow cooker. Add deglazing liquids (broth and wine) to the pan. Bring to a simmer while scraping the bottom of the pan.

3. Move the deglazing liquids and remaining ingredients into the slow cooker. Sprinkle remainder of flour and spices over the stew and stir. Set on high and let cook 4-6 hours.

On another note, it’s time to start thinking and preparing for Thanksgiving. We are starting to take orders for the holiday. If you want us to make or reserve baked goods for you, just let us know. We have order forms at the counter, but we also take orders over the phone, e-mail, Facebook Messenger, you name it. As always, if there is something that you would like but it is not on the order form, just ask and we’ll probably be able to accommodate your request.

Finally, I’m getting ready to post some Thanksgiving recipes and I’m looking for suggestions. I have a cranberry relish recipe that I usually post this time of year. (For those of you who listen to NPR, you’ll recognize Susan Stamberg’s recipe.) I won’t be posting any stuffing recipes, since we are making plenty of our stuffing mix. (If you haven’t tried it yet, stop in and sample it. We are thrilled with how well it’s turned out and folks are giving us great feedback.) It’s so easy to make – just boil water with some butter, dump the mix in the pot, give a stir, cover, and let steam for about 20 minutes. Viola!

We’re looking forward to seeing you all this weekend and having you share with us what your Thanksgiving traditions look like.

Eat Garlic. It Keeps The Monsters Away

183:741545877 (Sandi Smith) — Wed, 04 Nov 2020 12:54:23 GMT

Halloween Season Means Garlic!

I know Halloween was last week, but garlic is great for scaring the monsters away any time, so…

Last weekend I was enthusiastically telling many of you how we were going to Maryland to see our granddaughter. Well, as you might remember, we had a sad, rainy day on Sunday, so her event was cancelled. Sigh.

The good part of the story is that they came up here on Monday instead! So, having not expected to have company for dinner on Monday, I had to get busy with something that would feed six adults. Luckily, I had a 2-lb bag of shrimp in the refrigerator and was able to run to the store for a few items that would complete a meal. While we prepped the shrimp recipe, we pulled a loaf of Asiago bread from the freezer and tossed it in the oven to defrost and crisp up, threw together a salad, and voila! A complete meal was ready in minutes. Here’s the recipe!

Garlicky Shrimp with Peppers

2 lb peeled, fresh or defrosted shrimp

1 bunch scallions, white ends chopped fine (about ½ c)

½ c chopped fresh parsley, divided

1 red sweet pepper, sliced

1 yellow sweet pepper, sliced

5 cloves garlic, minced (or more to taste!)

¾ c butter, melted

¼ c Extra Virgin Olive Oil (EVOO)

½ c dry white wine (If using cooking wine from the grocery store, be aware of the salt content.)

½ lemon, juiced

Salt to taste

Fresh ground pepper to taste

Sauté green onions, garlic, and half of the parsley in blend of butter and EVOO until onions begin to soften. Reduce heat to low and add shrimp. Cook, stirring frequently, until shrimp are a delicate pink (3-5 minutes). Remove shrimp with a slotted spoon to a warm dish. Add remaining ingredients and simmer until peppers are slightly softened. Pour sauce and peppers over shrimp, sprinkle with remaining parsley.

Grandparenting And Great Eating

183:741545877 (Sandi Smith) — Tue, 20 Oct 2020 22:01:23 GMT

It's Soup Season! Let's Head To Tuscany

So, did any of you try the recipe from last week? We enjoyed it Sunday for brunch and it was voted a “definite do-again” by my son-in-law. (Does that mean I’ve earned mother-in-law points? I’ll take them!) With our daughter and son-in-law here for the weekend, the big news for us is we got to see and play with our granddaughter! They came and stayed for the weekend and we got babysitting time. It was so wonderful! There is something very special about having your baby grandchild lift their arms to you asking to be picked up. (Thank you to all of you who ask about her when you stop in. It always makes me smile to speak of her.)

Now, how was your weekend? The weather was grand for walking and enjoying the fall colors. It was also a great weekend for soups with good, crusty breads. I’m sensing we’ll have more of that this week. (I’m writing this on Monday – a cloudy, chilly day, so soup is sounding mighty good right now.)

Before I get to any recipe for this week, I must tell you about a couple of the restaurants featuring our products. I hope you’ll be able to check them out! First, you may have heard of the new restaurant on the West Shore – Watershed Pub. They are owned by the same folks as the Millworks restaurant in Harrisburg. They feature a menu based on products from the Chesapeake Bay watershed area. They are using a number of our bread products on their menu – German Seed Loaf and brioche buns and loaves.

The other place to check out would be Rotunda Brew Pub in Hershey. The are using our Pumpkin Bread and stuffing mix in a sandwich and it’s amazing. (Not to blow our own horns, but we’re really thrilled at the feedback their getting.) For the past few months, they’ve also featured a number of other dessert items including Lime Cloud cakes, Chocolate Sweet Tart cakes, Strawberry Upside Down Cheesecakes, and now Pumpkin Upside Down Cheesecakes. Now they’re using our pumpkin roll as a dessert – served with cinnamon whipped cream. (I’ll be trying that myself for our Thanksgiving dinner!)

If you have fun or unusual dishes in which you’re using our products, please share. I love to have new ideas to pass along to other customers.

As I mentioned earlier, this week, I’m all about soup and this one is a favorite. For those of you who might enjoy the soups at Olive Garden (a once-upon-a-time guilty pleasure of mine), this one is a look-alike to their Zuppa Toscana. A hearty, sausage-potato-kale soup that’s perfect with a salad and any crusty bread for dipping, this is a filling and very easy dish for a weeknight dinner.

Tuscan Soup

1 pound spicy Italian ground sausage

2 T butter

1 medium white onion, diced

1 T minced garlic

6 c chicken broth

2 c water

4-5 medium yellow potatoes, cubed ½-inch

Salt and pepper to taste

2 c heavy cream (or Greek yogurt)

4 c chopped kale

Chopped crisp bacon bits and/or fresh grated parmesan for garnish

Place strips of bacon on baking sheet with sides and bake in 350 oven until crisp. Cut into bite-sized bits. While bacon is cooking, brown sausage in a large pot. Transfer sausage to a plate and set aside. Dispose of fat. Place butter in pot and saute onion over medium heat until translucent. Add garlic and saute until fragrant. Add broth, water, and potatoes and bring to a boil. Boil until potatoes are tender. Stir in kale and heavy cream. Add sausage and add salt and pepper to taste. Serve with garnishes.

Oooo-La-La! Let's Eat Like The French!

183:741545877 (Sandi Smith) — Tue, 13 Oct 2020 23:29:42 GMT

There's More To French Toast Than Just Butter And Syrup

How many of you have used our breads – Challah, Sourdough, Cinnamon Raisin, French – to make a weekend treat of French toast? Lots! Now, how many of your have used Asiago bread for the same? Not so many!

I’ll bet that’s because you’ve not made a savory French toast buffet. I know it sounds unusual, but bear with me. How do you like a good bagel with cream cheese and other fillings for a brunch option? Now think about a French toast made with Asiago and topped with cream cheese and all the other fixins? Yum! Right?

This weekend, our daughter, son-in-law, and granddaughter will be in town. What a great option for us to have for a lovely family meal!

So about the bread…Asiago bread contains Asiago cheese, a very aromatic and flavorful cheese. We have used it (and recommended it) for grilled cheese sandwiches, savory meat sandwiches, to be served alongside pasta or meats, and just for toasting.

For those who enjoy bacon and eggs, this is a natural extension of that type of meal. Rather than separating the eggs and toast, we are combining them! This is a great meal to serve for weekend company because the fillings platter can be prepared ahead and all you have to do is make the toast. Here’s what to do:

Prepare the eggs with a bit of milk, whisking thoroughly. I might add some spice, such as a variety of Old Bay, or a fresh-ground pepper mélange.

Saturate each slice of bread well with the egg mixture and grill.

Meanwhile, prepare a spread of cream cheese softened with a few drops of milk until easily spreadable.

Have a plate of thinly-sliced tomato, red onion, lettuce, cheeses (whatever type suits your fancy!), prosciutto, lox, and any other type of filling you might like on a bagel.

There is NOTHING like a savory feast to begin a lovely weekend morning. We can’t wait to hear your feedback on this idea!

As an aside, it’s fascinating to know that, because of the high protein content in eggs, they are considered meats.

According to WebMD, one egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids.

The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin. These carotenoids may reduce the risk of age-related macular degeneration, the leading cause of blindness in older adults. And brain development and memory may be enhanced by the choline content of eggs.

All the more reason to incorporate them into a delicious meal!

Now a little run-down about some of this week’s specials. For the first time in a long time, I’ll have “Oh, Baby! Caliente!” brownies available. These are like Mexican hot chocolate – cinnamon and cayenne are the featured flavors and it’s an amazing combination in our rich, chocolatey brownie. We’ll also have this year’s first batch of pumpkin pies. (Yay!!!) They are my favorite pie and I’m so excited it’s finally time for them! We’ll have another go-round of our pumpkin bread, which means Fall Flavor Boli rolls, too! There are probably other specials that I’m not remembering right now, but they’ll all be on the menu below and you can e-mail with any questions you might have.

Speaking of e-mail, it’s SO WONDERFUL to get your e-mail responses and orders! Thank you for supporting us all these months and for letting us plan ahead to have everything you might want. Your orders make a huge difference to our being able to plan our production for the week. Keep the orders coming!

Come On! We're Off To The Strata-sphere!

183:741545877 (Sandi Smith) — Tue, 29 Sep 2020 22:31:59 GMT

Strata - A Savory French Toast

It may be a gloomy start to the week, but we had sunshine on Sunday this weekend – we got to visit our granddaughter! I got to play with her and she smiled and giggled. We read books. We played tickle. We played “This Is The Way The Ladies Ride” and she bounced on my knees. It was wonderful. (Now to bring that sunshine into the rest of this week!)

Whenever we go down to visit, we usually bring lots of food and baked goods. We have a nice visit and a late lunch or early dinner and then we make the trip home. Next time I’m going to bring a dish that we will be able to make ahead and warm up when we get there. It’s a strata. So, bread, eggs, veggies, cheese, herbs - all the good things – in one big baking dish. Yum! Check it out below!

This is a great recipe you can bake ahead and warm up or refrigerate overnight and bake in the morning. The longer it sits, the better it tastes, as the flavors have a chance to meld. (After re-reading this, I realize we may as well call this savory French toast casserole. Hm. Let me know what you think.)

Sunday Morning Strata

Ingredients

12 large eggs

1 c milk or half and half

1 c blue cheese dressing (Get the really good stuff – thick dressing with nice chunks of blue cheese.)

¼ c melted butter

¼ t salt

½ t ground pepper

2 cloves garlic, minced

½ large, sweet onion, diced

8 oz turkey sausage (optional)

½ t dried thyme

¾ t dried tarragon

1 loaf Country French bread, sliced

2 small crowns broccoli or 10 oz frozen, chopped and lightly steamed

16 oz shredded cheddar

½ c blue cheese crumbles

Directions

Spray a 9 X 13-inch baking dish. Cook optional turkey sausage. Saute onion and garlic.

In a large bowl, whisk eggs and milk. Mix in salad dressing, melted butter, salt, pepper, garlic, onion, thyme, and tarragon.

Place enough slices of bread into the prepared dish to cover the bottom. Spread broccoli and sausage over the bread. Cover with half the cheddar cheese. Pour half the egg mixture over. Make another layer of bread and pour remaining egg mixture over it. Sprinkle with remaining cheddar and blue cheeses.

Refrigerate overnight or bake immediately.

To bake, place a tented piece of aluminum foil over the top and bake in a preheated 350 degree oven for about 35 minutes. Uncover and bake another 5-10 minutes or until a knife comes out clean. The strata should be puffy and golden on top.

Pork Chops And Pumpkin - The Perfect Fall Combo

183:741545877 (Sandi Smith) — Tue, 22 Sep 2020 23:05:23 GMT

Fall Colors and Fall Flavors - All In One Meal

Welcome to Fall! It’s officially here and we’re thrilled. The trees are turning color and the nights are crisp, cool, and perfect for sleeping. We’ve been taking walks around the neighborhood and enjoying everyone’s fall flower displays, too.

With the Fall comes a new menu. It’s time to make heartier meals and I love that. Soups, stews, roasts, and pork chops are favorites for cool weather in our house.

I don’t know why, but I think of pork chops as a cold-weather dish. Maybe because we serve them with our stuffing mix on the side and we only have stuffing mix in the colder months? Anyway, today we’re looking at a pork chop recipe that’s a little different. It’s got a sweet, hot, tangy flavor profile.

You can make this recipe with bone-in chops (my preference), or thick-cut pork loin.

Serve it with our stuffing on the side and it’s an amazing meal. (My mother would scold me, though, if I didn’t remind you that it needs a nice green vegetable. Right now green beans are in and we are enjoying them. Sauté them just enough to barely soften them and turn them bright green. Serve with a touch of butter, salt and pepper.)

As for this week and our specials, it’s an all-pumpkin week at the bakery – cakes, muffins, biscotti, snickerdoodles, and pumpkin roll. Stay tuned in the next few weeks for our pumpkin sandwich bread. When that’s on the menu, you’ll know our Fall Flavors Boli rolls are too. (A turkey dinner in a boli roll- pumpkin bread, turkey, cheddar, craisins. Amazing.)

We are also making a special offer this week: Bring in or show us a page of this newsletter and spend at least $15 and get a free bag of crostini. We have lots of varieties and this is the perfect time to try them out before it’s time for holiday entertaining.

Sweet and Spicy Pork Chops

Ingredients

2 teaspoons chipotle chili powder (If you can’t find this, you can substitute 1/2 tsp ground cayenne and 1 1/2 tsp smoked paprika.)

1 teaspoon garlic powder

½ teaspoon ground cinnamon

½ teaspoon onion powder

1 (8 ounce) can pineapple rings, drained and juice reserved

1 tablespoon olive oil, divided

1 red onion, thinly sliced

¼ cup brown sugar

4 pork chops (I prefer bone-in because they tend to have more flavor and moisture.)

salt and ground black pepper to taste

¼ cup crumbled feta cheese

Directions

Combine chipotle powder (or cayenne and smoked paprika), garlic powder, cinnamon, and onion powder in a small bowl.

Pat pineapple rings dry.

Heat 1 teaspoon olive oil in a large, nonstick saucepan over medium-high heat. Add pineapple rings and red onion; sprinkle with 3 tablespoons reserved pineapple juice and brown sugar. Cook until pineapple is lightly browned, about 3 minutes per side. Transfer pineapple-onion mixture to a plate.

Pat pork chops dry and lightly season both sides with salt and pepper.

Heat remaining 2 teaspoons oil in the same saucepan over medium-high heat; swirl to coat pan. Add chops; cook until bottom is browned, about 3 minutes. Flip and sprinkle the chipotle mixture on top. Cook until other side is browned, about 3 minutes. Continue flipping and cooking 3 to 5 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Transfer chops onto a plate and top with the pineapple-onion mixture. Sprinkle cheese on top.

Fabulous Fall Food - A Reprise

Tue, 15 Sep 2020 22:46:26 GMT

Great Food is Worth A Revisit

This week’s newsletter is a blast from the past – before our granddaughter was here (to distract us with her wonderful, happy countenance!) and when we had more kids in college. Now, with two out of the house and two (hopefully) getting ready to launch, the days are a little less hectic. That said, we need to get back to eating right. So, here is a bit of inspiration for you and me! Read on!

It may be approaching the first day of fall, and we may be featuring many things pumpkin and apple this week on the bakery menu, but lunchtime at the bakery was all Mediterranean.

One of the things that has come up lately is how to eat a heart-healthy diet. Most of the research I’ve done indicates that a Mediterranean diet is very good for this. So this week’s recipe is a delicious Mediterranean salad featuring artichoke hearts, tomatoes, and feta. (A couple of the ingredients seem a little high in salt content, but we’re taking an everything-in-moderation perspective here.)

The recipe I used (as a guideline, LOL) called for both cucumbers and feta blended with sun-dried tomatoes and basil. I had no cucumber and just plain feta, but the salad was fantastic. We put in over baby spinach and dove in. The best part was the dressing created by the oil from the artichoke hearts and the tomatoes. We toasted up a loaf of Country French and used it to soak up the dressing.

When I make this again, I will definitely find a cucumber to add, but I think I will also drop a few sun-dried tomatoes in as well. They’ll add a nice tang and texture to the salad.

So, without further ado, here it is:

Mediterranean Artichoke Salad with Feta

1 12-oz jar marinated artichoke hearts, drained, cut into ½-inch pieces (reserve some of the liquid)

4 medium tomatoes on the vine, cut to ¾-inch chunks

or 2 cups cherry or grape tomatoes, halved

1 medium cucumber, quartered and cut into ¼-inch slices

¼ c feta crumbles (plain, or with basil and sun-dried tomatoes)

12 ounces cooked chicken (I used some leftover rotisserie chicken), chunked

3 T Peppercorn Ranch dressing (I used regular ranch and ground my own pepper into it)

2 packages mixed greens or baby spinach

Combine all but the greens in a large bowl. Mix. Drizzle with a bit of the reserved liquid from the artichoke hearts. Plate a bed of dressed greens topped with artichoke salad.

It really doesn’t get much easier than this, and it was scrumptious. Just don’t forget the crusty bread to soak up the yummy dressing!

Beam Me Up, Scotty! Or, Time Travel Via Food

183:741545877 (Sandi Smith) — Tue, 08 Sep 2020 22:32:09 GMT

Letting Food Transport You

Now that I have your attention, this newsletter is not about Star Trek (although that wouldn't be a bad thing, now, would it?), but it is about time travel - the kind that food takes us on.

I’m sure everyone can relate to the sensation of looking at a picture and having the smell and taste of it fill your senses. It’s like walking into a room, smelling someone’s perfume and being transported to Grandma’s house. Or, in my case, seeing a recipe and picture of barbecued chicken and being transported back to my childhood home in Southern California.

Way back when, my mom used to make the best barbequed chicken ever. She would bake it in the oven for a brief time, then cover it with barbecue sauce and finish it on the grill. At that time, we lived in an area of the state where we could watch the sun sink into the Pacific each evening. Mom would be grilling on the back patio while we all watched the sun set over Catalina Island.

The photo that evoked this memory was one of perfectly charred barbecued chicken. The coating of red sauce is highlighted with dark areas of crisp caramelization - every barbecue master’s dream.

I know that the weather has been summery, so we are all still able to grill outside, but once the weather gets bad, not everyone wants to deal with the great outdoors while preparing dinner. This recipe is perfect for those times, as it uses the oven to create that wonderful, charred effect on the chicken.

One of the tricks of the recipe is a homemade sauce that has a bit of liquid smoke added to it. If you don’t have this in your pantry, you might want to add it. I have found it comes in handy. (For example, when you want to whip up a smoky cream cheese spread for an appetizer, or some smoked salmon spread for your bagel.) Another important detail is to stick with either all-white or all-dark meat – bone-in chicken breasts or thighs – to keep the cooking time the same for all pieces. Finally, don’t be alarmed by the number of ingredients in the recipe. Most of them are already in your pantry and half of them go into the rub that coats the chicken for a quick sear in the pan. Now, grab your grilling tongs and an oven-safe pan and let’s get started.

Indoor Barbecued Chicken

2 ½ t chili powder

1 ½ t packed brown sugar

1 t garlic powder

1 t salt

1 t pepper

½ t ground cumin

3 lbs bone-in chicken pieces (either split breasts or thighs)

2 T EVOO

½ c finely chopped onion

¼ c water

2/3 c ketchup

3 T molasses

1 T Worcestershire sauce

1 T Dijon mustard

2 t cider vinegar

½ t liquid smoke (Get the good stuff- the one with only water and concentrated hickory smoke. It should not have any artificial flavors in it.)

Adjust the oven rack to middle position and heat the oven to 350 degrees. Combine chili powder, brown sugar, garlic powder, salt, pepper, and cumin in bowl. Sprinkle liberally over all surfaces of chicken.

Heat oil in oven-safe, 12-inch skillet over medium heat until shimmering. Add chicken, skin side down and cook until browned, about 5 minutes. Flip chicken and continue to cook until browned on second side, about 3 minutes. Transfer to plate.

Pour off all but 1 T fat from skillet and return to medium heat. Add onion and 2 T water and cook until onion is softened, 3 to 5 minutes, scraping up any browned bits. Stir in ketchup, molasses, Worcestershire, mustard, vinegar, liquid smoke, and remaining 2 T water and bring to simmer.

Return chicken to skillet and turn to coat with sauce. Flip chicken skin side up. Transfer skillet to oven and cook until breasts register 155 degrees or thighs register 170 degrees, 30 to 40 minutes for breasts or 20 to 25 minutes for thighs.

Remove skillet from oven and heat broiler. Broil until chicken is charred in spots and breasts register 160 degrees or thighs register 175 degrees, 2 to 5 minutes. Transfer chicken to platter and let rest for 5 minutes. Whisk sauce in skillet to recombine. Serve with sauce on the side.

Did You Know?!

183:741545877 (Sandi Smith) — Tue, 01 Sep 2020 21:33:26 GMT

We Have A Treasure Chest In The Bakery

Did you know that we have a treasure chest at the bakery? It’s called the freezer. We have so many treasures in that freezer that you can hardly walk in. (They say it’s a walk-in freezer. I call it a look-in freezer.) Be that as it may, it is truly full of great things. Do you like pies? We always have extra pies there. Like a certain type of bread? Ask and we might be able to find an extra loaf for you. Since we make all our products with freshly-milled flour, they stay perfect in the freezer and defrost as if they’re fresh-baked.

With all the milling and baking, sometimes we lose track of time. Last week, we were working hard and dinner time crept up on us. Not having any other ideas, we ventured into the freezer for inspiration. Lo and behold, we saw the pizza crusts. We have frozen pizza dough and pre-baked, frozen pizza crusts in both plain and garlic-herb flavors. It just so happened that we had a package of fresh mozzarella in the fridge and fresh basil and tomatoes growing in our garden. Aha! The makings of a margherita pizza!

Margherita pizza is the perfect tasty treat for this time of year. You can make it in the oven, or on the grill. No sauce needed, just some really good Extra Virgin Olive Oil (EVOO) and fresh ground pepper. I like to get the sliced fresh mozzarella since it’s easier to work with. I slice my tomatoes in a medium thickness. We bake our pizza at 450 degrees F until the crust is crisp and the cheese is melty. The basil can be added to the pizza right after you take it from the oven and it can be whole leaves or chiffonade cut. The only other element you need for a perfect meal might be a glass of wine. (Ask at Olivero’s at the market and they can suggest something.) Now you’re all set for a lovely evening of al fresco dining!

With this weekend being Labor Day weekend, you can plan a nice picnic with margherita pizza as the appetizer, too. Then, you can finish the meal with a lovely cherry or lemon sponge pie. (Yum!!) For the weekend’s festivities, we’ll be stocking up on burger and hot dog buns. We’ll have all the usual breads and pastries, too.

As always, ordering ahead is a great thing, since we can have your baked goods waiting for you and you’ll be certain to get what you want. Let us know what you would like by responding to this e-mail or ordering through the webstore. We look forward to seeing you this weekend!

Basil And Balsamic - A Great Combination!

183:741545877 (Sandi Smith) — Tue, 18 Aug 2020 22:07:41 GMT

Nothing Like A Marinade To Lift Up A Meal

One of the best tools I find for making a flavorful meal is the technique of marinating. I love to marinate our proteins. Marinating imparts more flavor, but it also tenderizes. The trick is to have the right amount of acidity. Too much and your protein will end up getting tough, rather than tender. That said, one of the most important ingredients in my kitchen is a good-quality balsamic vinegar. I try to find aged balsamic and, if I’m lucky, I can find an unusual flavor. Blood orange is one of my favorites. If you want an amazing selection, check out https://oliooliveoil.com/ for both balsamics and olive oils. (They have both black and white truffle oils. If you’ve never used truffle oil, you’re in for a treat.)

This week’s recipe contains balsamic vinegar and a favorite herb of mine – basil. I have two types of basil growing in my garden and both are delightful for this recipe. (Side note: The best way to cut basil for a recipe like this is by using the chiffonade technique: roll a pile of leaves into a little cigar shape. Cutting perpendicular to the cigar, made very thin slices. You will end up with delicate, almost lace-like strips of basil that impart a lovely flavor, color, and texture to your dish.)

I like the fact that in this recipe we use bone-in, skin-on chicken thighs, since I believe they are more flavorful. Also, the Dijon mustard should be a course-ground mustard with a balanced flavor – not one that is too harsh.

We served this with a side of fresh Country French bread that had been warmed in the oven before slicing. It was perfect for soaking up the delicious “gravy” made from the marinade and tomatoes. A green salad on the side completed the meal for us.

Now, for the recipe.

Balsamic Basil Chicken

¼ c plus 2T EVOO

2 T balsamic vinegar

1 T Dijon mustard

2 lb bone-in, skin-on chicken thighs

Kosher salt

Freshly ground pepper

1 large zucchini, sliced into half-moons

1 pt cherry tomatoes, halved

Freshly grated Parmesan for serving

Fresh basil, chiffonade

In a large bowl, whisk together ¼ c EVOO, vinegar, and mustard. Add chicken thighs and toss to coat. Cover and refrigerate 2 to 4 hours.

Preheat oven to 425 degrees. In a large, oven safe skillet, over medium high heat, heat remaining EVOO. Shake off excess marinade from chicken and season all over with salt and pepper. Add, skin side down, and cook until seared and golden, about 6 minutes. Flip chicken and cook until seared on other side, about 6 minutes.

Scatter tomatotes and zucchini around chicken. Season vegetables with salt and pepper, then transfer skillet to oven and bake until chicken is cooked through, about 15 minutes.

Garnish with grated Parmesan and basil before serving.

Summertime Celebration With The Three Sisters

183:741545877 (Sandi Smith) — Wed, 12 Aug 2020 00:02:07 GMT

A Classic Combo with a Cajun Flare

It’s the height of tomato and zucchini season and I couldn’t be happier. I love fresh tomatoes and zucchini is one of my favorite vegetables. Zucchini is so versatile! You can put it in cake, use it in a pie in place of apples, sauté it with onions and garlic and a little drizzle of truffle oil for an amazing side dish, and include it in main dishes like ratatouille.

When our kids were little and we were homeschooling, we studied native American cultures and learned about the Three Sisters. They are an important staple in the native American diet – corn, beans, and squash. There are myriad recipes you can make using this combination and all of them are exceptionally nutritious. Corn provides the carbohydrate, beans the protein, and squash the vitamins and nutrients that are less available in the first two.

When planted together, they support one another as well. The corn is planted first to support the beans, which will grow up the corn stalks. The beans are planted a few weeks later and provide nitrogen fixing for the soil and the nutrients the others need to grow. The squash is planted last, after the beans have sprouted. The squash’s broad leaves act to shade the soil and keep the moisture in and the weeds out. It’s an amazing way to grow things. And it encourages a balanced diet.

With that in mind, today’s recipe includes the Three Sisters in a delicious, easy combination that is great as a vegetarian main or a side for a meat-based meal. If you want to serve it as a main, try a loaf of this week’s Sharp Cheddar and Chive bread to accompany it. For a little color, you can add some of the fresh tomatoes that are in abundance right now, or a little red pepper, too.

Finish the meal off with a Strawberry-Rhubarb or Blueberry pie with some vanilla ice cream. It’s a summertime feast!

Three Sisters Cajun Style

2 T butter

1 medium zucchini, ½-inch dice

1 medium sweet onion, ½-inch dice

1 ½ c corn – preferably fresh, but you can use canned or frozen

1 can cranberry or black beans, drained and rinsed

1 clove garlic, minced

½ - 1 t Cajun seasoning blend

Parmesan cheese, fresh-grated

Sauté onion in butter, about 3 minutes. Add garlic and sauté about 30 seconds. Add zucchini and cook until just starting to become soft. Add corn and beans, cooking until the mixture is hot throughout. Add Cajun seasoning to taste. Serve in bowls and top with freshly grated Parmesan.

Help, I'm Drowning!...In Tomatoes

183:741545877 (Sandi Smith) — Tue, 04 Aug 2020 22:41:21 GMT

It's Tomato Season!

Tonight is one of those hurried nights. It’s 4:40 p.m. and I just got home from work in time to write and publish the newsletter, do all the social media, update the website and web store, and get ready for a meeting tonight that is promising to be very long. Whew! Time to type fast!

In that same vein, I’m looking for fast meals that I can whip up or prepare ahead and pull out of the fridge – meals we still want to eat despite the hot weather. Enter two great options that are great for hot weather AND perfect for tomato season! Both are perfect foils for our crusty artisan breads, too.

The first choice is gazpacho - a cool tomato soup made with fresh-from-the-garden tomatoes and other vegetables. This version comes from the south of Spain and features bread soaked in the juices from the vegetables and used to thicken the soup. Ideally, you make this soup a day ahead so it can sit in the fridge overnight and the flavors can meld. It should be served with a drizzle of EVOO and sherry vinegar, freshly ground pepper, and a side of diced vegetables for folks to garnish with as they desire.

The second is a quick and easy bruschetta served on our crostini or fresh Country French bread.

First, the gazpacho. Almost all the ingredients are available at the market. In fact, most are available in one building! Masser’s has all the vegetables at great prices. We have the breads you need both to add to the soup and to serve beside it.

As always, please visit the web store if you would like to order ahead for pickup at the bakery. https://www.sandisbreads.com/store/

Creamy Gazpacho Andaluz

(from The America’s Test Kitchen Cooking School Cookbook)

3 pounds tomatoes, cored

1 small cucumber, peeled, halved lengthwise, and seeded

1 green bell pepper, halved, stemmed, and seeded

1 small red onion, halved

2 garlic cloves, peeled and quartered

1 small serrano chile, stemmed and halved lengthwise

Kosher salt and pepper (If you don’t have kosher salt, use half the amount of table salt.)

1 slice hearty bread, crust removed, torn into 1-inch pieces (I suggest our Italian.)

½ c EVOO, plus extra for serving

2 T sherry vinegar, plus extra for serving

2 T minced fresh parsley, chives, or basil

Directions

Coarsely chop 2 pounds tomatoes, half cucumber, half bell pepper, and half onion and place in large bowl. Add garlic, chile, and 1 ½ t salt and toss to combine.

Cut remaining tomatoes, cucumber, and bell pepper into ¼-inch dice and place in medium bowl. Mince remaining onion and add to diced vegetables. Toss with ½ t salt and transfer to fine-mesh strainer set over medium bowl. Drain for 1 hour. Transfer drained diced vegetables to medium bowl and set aside, reserving exuded liquid (there should be about ¼ cup; discard extra liquid).

Add bread pieces to exuded liquid and soak 1 minute. Add soaked bread and any remaining liquid to roughly chopped vegetables and toss thoroughly to combine.

Transfer half of vegetable-bread mixture to blender and process 30 seconds. With blender running, slowly drizzle in ¼ c oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine-mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Repeat with remaining vegetable-bread mixture and ¼ c oil.

Stir vinegar, parsley, and half of diced vegetables into soup and season with salt and pepper to taste. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors. Serve, passing remaining diced vegetables, oil, vinegar, and pepper separately. Accompany with a loaf of Focaccia. Grill the slices for a wonderful crunchy texture and great flavor, then cube like croutons and distribute on top of soup. Or, you can try the same with Country French, Sourdough, Cheese Volcano, or Italian.

Double Tomato Bruschetta

6 plum tomatoes, seeded, ¼ inch dice (or 2 cans petite diced tomatoes, drained)

½ c sun-dried tomatoes packed in oil, drained and chopped

2 cloves garlic, minced

¼ c EVOO

2 T balsamic vinegar (Do yourself a favor and invest in a really good balsamic. It makes a huge difference in a recipe like this one. My favorite thing to do is visit https://oliooliveoil.com/ and check out the oils and balsamics. They have the best selection I’ve ever seen or tasted.)

¼ c fresh basil (You can use dried if you must, but it will lose something in the process. Basil is so easy to grow. Tuck a plant into your flower bed early in the summer and you’ll eat it fresh all season long.)

¼ t table salt (I have a salt mill that has a herb-salt blend and it’s wonderful for this.)

¼ t black pepper (As always, freshly-ground is best.)

1 loaf Country French bread, sliced thick on an angle

2 c shredded mozzarella

Directions

Preheat broiler

In a large bowl, combine tomatoes, sun-dried tomatoes, garlic, EVOO, vinegar, basil, salt, and pepper. Allow to sit for at least 10 minutes. (It’s even better if it can refrigerate for an hour or so.)

Cut the French loaf and arrange slices on baking sheet. Brush with EVOO and broil 1-2 minutes until slightly browned.

Divide tomato mixture among bread slices. Top with mozzarella.

Broil about 5 minutes or until mozzarella is melted.

Where's The Beef? In My Bowl!

183:741545877 (Sandi Smith) — Tue, 28 Jul 2020 21:09:13 GMT

When you've got lots of beef and are looking for something good...

It’s only Tuesday and it’s already been a great beginning to the week. We got to see our granddaughter in her new house this past weekend! We took a walk to the duck ponds, ate some dinner, and played peek-a-boo. It was so wonderful! And, she responds to us even when we’re masked, which is a great relief. She’ll be six months old next week – how amazing!

Ok, now that I’ve brought everybody up-to-date on the most wonderful granddaughter ever, it’s time to get down to bakery business. I’ve said it before and I’ll say it again. You are the best customers we could ever hope for. As our largest wholesale account is, once again, closed for an undetermined amount of time, we depend on you – our retail customers – to get us through. You have stepped up and we thank you for it! Please continue ordering and letting us serve you.

And now for the recipe. Back in March, we purchased a portion of a beef and ended up with some delicious steaks and roasts and LOTS of ground beef. So, we’ve been working on finding ways to use the ground meat other than tacos and burgers. This week’s recipe is an extremely flavorful way to do that. It’s easy – 30 minutes or less from concept to table. The longest part is cooking the rice. I will say that we doubled the recipe for 4 of us and there were no leftovers. So, if you want leftovers, keep that in mind. (This is the original recipe - not doubled).

Easy Beef Bowls

1 c uncooked rice – (We use jasmine.)

1 pound lean ground beef

1 T packed brown sugar

3 T hoisin sauce

2 T soy sauce

1 t sriracha sauce (We used more, since we like it spicy.)

1 t grated fresh ginger (Massers has been stocking beautiful fresh ginger.)

3 cloves garlic, minced

1 red bell pepper, chopped

Scallions for garnish

(You can also add sesame seeds for garnish. We didn’t remember to bring any home from the bakery so we did without.)

Cook rice according to package directions. Add beef to skillet, break up, and brown. (FYI, we will soon have new spurtles specifically designed for cooking and breaking up ground beef. Our wood-working artisan friend is making them for us!) Drain excess fat. Remove pan from heat and add sauce ingredients. Return the pan to the heat and, at medium heat, add red pepper. Cook until peppers are tender-crisp. Serve over rice with scallions and sesame seeds sprinkled on top.

Tip: To grate the ginger, freeze it then grate what you need. You can keep it in the freezer and have it handy.

Love Our Stuff? Eat It Here!

183:741545877 (Sandi Smith) — Tue, 21 Jul 2020 21:39:09 GMT

We Love Working With Other Businesses!

This week, Tom and I took some time to relax by visiting Swatara Coffee Company’s newest location in Annville. (Check them out here: https://swataracoffee.com/) For those of you who don’t know them, Swatara Coffee Co. began in Jonestown and was founded by John and Joanna Noll. They are terrific people to work with and have created a brand that is already well known in the Lebanon Valley. We met John and Joanna when they came to us looking for baked goods for their Jonestown location. We have been working together since.

The Nolls have a vision for their business that includes supporting other local businesses and causes. They have created a coffee variety that supports Susquehanna Service Dogs, and have contributed time, energy and resources to a number of other local initiatives. Most recently, they put together a variety of breakfast kits featuring ingredients from approximately a dozen local businesses. The kits were very popular and were even featured on the front page of the Lebanon Daily News.

We are so fortunate to work with John and Joanna and now we supply Swatara Coffee Co. with breads for their sandwiches, muffins, cinnamon buns, and biscotti. We hope you’ll check them out soon!

Next week, a recipe for an Asian beef bowl. So, stay tuned!

In the meantime, this week’s menus are listed below. A few highlights would be the Carrot Sunshine Cake with Cream Cheese Frosting. It is a carrot cake with pecans, pineapple, and coconut and is so full of flavor and texture you just have to try it. Other featured items will be Shoo Fly and Bumbleberry pies, Orange Apricot Scones, and Sharp Cheddar loaves.

We can’t wait to see you this weekend!

Feed Your "Posse" This Posole And Fill Them Up!

183:741545877 (Sandi Smith) — Tue, 14 Jul 2020 22:01:27 GMT

A One Pot Meal That Can Feed An Army

Ok, so it’s already mid-July and we’re full into summer. With time flying so fast, I needed a recipe that we could make in the crock pot so I would have time for other tasks (like writing the newsletter and developing new recipes!). We also needed something that would provide leftovers for a couple of days, as the four of us are all busy running in different directions right now. (Did I mention that two of our kids are back home indefinitely? It's a good thing we like each other. :-) ) Enter Mexican Posole Soup with Shredded Pork.

Side note…This recipe came not from my own research, but from a wonderful couple who are regular customers. They are true foodies and I can always count on them for great suggestions and food tips. Thanks Ann and Andy!

This meal is a fantastic, one-bowl culinary delight. It is rich in flavor and texture and can feed an army. (Never mind the weather, sometimes you just need a comforting bowl of soup.)

You can eat it with chips, soft tortillas, or you can even dunk a chunk of crusty bread in it. (I would choose something hearty like our Bierbrot that we’ll be featuring this week.)

Mexican Posole Soup with Shredded Pork

Ingredients

Pork

2 lb Pork Shoulder (Boston Butt) (You can substitute a beef roast if necessary.)

1 tbsp Cumin

1 tsp Garlic Powder

1 tsp Paprika

1/2 Red Onion (sliced)

Salt and Pepper

Posole

1 tbsp Canola Oil

1/2 Red Onion (chopped)

3 Cloves Garlic (minced)

2 Roma Tomatoes (chopped)

6 Cups Chicken broth

28 oz can Pinto Beans (undrained)

28 oz can Hominy (drained) (We couldn’t find hominy, so we substituted corn.)

28 oz can diced tomatoes

1 tbsp Oregano

2 tsp Cumin

1 tbsp Mexican Hot Sauce (We like things with a little more kick, so we added more than just a tablespoon of hot sauce.)

Kosher Salt & Ground Pepper

Garnish

Juice from 1 wedge of lime per bowl

Chopped fresh cilantro

Shredded Mild Cheddar

Flour Tortillas

Directions:

Combine pork seasonings and coat meat.

Place in Dutch Oven or roasting pan with ½ cup water and topped with sliced onions.

Cover tightly with foil or lid then place in oven at 275 degrees for 5-6 hours, or until fork tender. (This is where I substituted my crock pot and cooked on high for about 6 hours.)Remove from oven and let rest till cool enough to handle, then remove any large chunks of fat and shred meat (reserve juices).

Heat oil in large pot and sauté onions till translucent (5 mins).

Add garlic till aromatic (2 mins), then add tomatoes until softened (2 mins).

Add remaining ingredients, minus salt and pepper.

Stir occasionally for 30 mintutes.

Add shredded pork and pan juices to soup and simmer for 30 more minutes. Salt and pepper to taste.

Serve with shredded cheddar, lime wedge, chopped cilantro, sour cream, and chips or chunks of crusty bread or flour tortillas.

No Fancy Title This Week...Just Great Recipes!

183:741545877 (Sandi Smith) — Tue, 07 Jul 2020 22:09:26 GMT

Sometimes It's All About The Recipe

Wow! We are in full swing of summer. I hope you all had a great 4th of July celebration. Are your tomatoes coming in? Peppers? Cilantro? Time to make salsa! (We always have chips on hand for Tom’s homemade salsa.) The other thing we love this time of year is fresh sweet corn. It’s not quite in yet this year, but we’ll be grilling that soon enough. Perhaps I’ll have to try a recipe for Mexican Street Corn! I’ll keep you posted on that one.

Back to the tomatoes, though. This week we will have Dill ‘n Veggie bread again for all those fresh tomato sandwiches. I actually developed that bread specifically for that purpose. I LOVE fresh tomato sandwiches. And, we have a way of making broiled ones that are so good! Here’s the recipe. (Then I’ll get to this week’s planned recipe. I just have to share this one…if you haven’t seen it before.)

Broiled Fresh Tomato Sandwiches

1 lb bacon, cooked until almost crisp

8 slices toasted Dill ‘n Veggie bread

8 slices good quality cheese – Havarti, provolone, swiss, smoked gouda

3 large slicing tomatoes

Toast the bread. On a baking sheet, place the toasted bread, then a thick slice of tomato on each slice of bread. Top with a slice of cheese and three small strips of bacon. Place all under the broiler until the cheese is all melty and the bacon is crisp. Yum!!!

Now, back to this week’s focus.

We had another social distance picnic this weekend. It was pretty tough only seeing our granddaughter from 6 ft away and with us wearing masks, but somehow, she still recognizes our voices and smiles at us. Yay! As for the food, it was an easy menu – takeout pizza with assorted salads and dips. (Yes, I got lazy. It happens.) This week, though, we’re back at the grilling thing.

This week’s recipe is perfect for grilling, stir frying, or broiling. It’s a great marinade for beef that can also be used with chicken, just don’t marinate as long. You can also cube beef or chicken. Just adjust marinating and cooking times.

Serve this yumminess over rice or, for something different, sauté peppers and onions and serve on our New England Style Hot Dog Buns. (If you want, you can boil the marinade for 15 minutes and use it as a sauce for topping or dipping.) As a side, grill slices of fresh pineapple with a sprinkling of cayenne pepper. You can also grill peach halves the same way. They are amazing. In fact, the peaches can be served with ice cream for a delicious dessert.

Teriyaki Beef Skewers

1 ½ c light brown sugar

1 c soy sauce

1 c pineapple juice

¼ c vegetable oil

2 large garlic cloves, minced

1-2 t minced fresh ginger (I used a paste I keep on-hand.)

4 lbs round steak sliced ¼-inch thin

Bamboo skewers, soaked

Mix first 6 ingredients together in large bowl. Add beef slices, cover and marinate overnight in fridge. Thread beef in zigzag onto skewers. Preheat grill for medium heat. Grill skewers about 3 minutes per side.

Happy Father's Day! Have A Won-Ton!

183:741545877 (Sandi Smith) — Wed, 17 Jun 2020 00:15:42 GMT

Try Something New This Weekend - Homemade Won-Tons

As I’ve said many times before, it’s great when you have adult children who cook. This week’s recipe is from one of our kids and she’s adapted it to use for a few different dinners. You’ll see what I mean.

Before I get to that, I have to recognize that this weekend is Father’s Day and we will be celebrating. You all know that Tom and I have four kids. They are all young adults now and we think they’re pretty terrific. They turned out so well because they have an amazing dad. He has devoted so much time to doing things with and for them over the years. His level-headed, even-tempered approach to life has been a lesson to them all (and to me!). This weekend, if you get a chance, please wish him a Happy Father’s Day.

Now, back to the culinary adventure for this week. Once again, we’re visiting Asia. I confess that in all my cooking days, I’ve never made egg rolls or won-tons. So, this week we’re remedying that. The filling that we’ll be making can be used for egg rolls, won-tons, lettuce wraps, or served over rice. (So says my daughter, with much conviction.) The sauce is so amazing that she claims you could practically bathe in it and still enjoy it. (Hm. Don’t know what to think about that. But, it’s really good sauce.)

Egg Roll/Won-ton Filling

1 pk won-ton or egg roll wrappers

1 ½ c cooked ground chicken or pork or beef (I used beef, since we have a freezer full of it.)

4 green onions, chopped

½ bag finely shredded cabbage or coleslaw mix (about 5 oz)

1 carrot finely shredded (about ¼ c)

Soy sauce to taste

Salt and pepper to taste

Dish of water for rolling egg rolls or won-tons

Oil for frying

½ - 3/4 c Ginger Garlic Dipping Sauce (see next recipe)

Cook ground meat, seasoning with salt and pepper if desired. Add cabbage and cook 2-3 minutes. Add carrot and green onion. Cook until cabbage is wilted. Season with ½ c of the dipping sauce. Remove from heat.

Set up area to roll wontons or egg rolls. We made wontons so I’m including those instructions. If you want to make egg rolls, use closer to 2-3 T filling in each and wrap them more like a burrito. (Check YouTube for a demo.) I set the wrapper down with the corner facing me, put about 1-2 t filling in the center, moistened the edges of the wrapper, and folded it corner-to-corner, sealing the edges by pressing them together.

Ginger Garlic Dipping Sauce

This sauce is VERY ginger-y, so if you’re not a big fan of ginger, you might want to cut back. Also, it has a kick to it so if spicy isn’t for you, back off on the Sriracha sauce, too.

1/2 c soy sauce

1/4 c plus 2 T oyster sauce (Find this in the Asian food aisle with the soy sauce.)

1/4 c plus 2 T water

2 T Sriracha

2 T honey

2 T fresh ginger (I use a paste.)

Juice of 4 limes

4 cloves garlic, minced

8 green onions, minced

2 T rice vinegar

Whisk all ingredients together

Dancin' The Mango Salsa...Or Where There's A Grill, There's A Way

183:741545877 (Sandi Smith) — Tue, 09 Jun 2020 23:15:41 GMT

Time For Al Fresco Dining

We love to grill. Well, we love to eat food cooked on the grill. Tom does the grilling because I’m afraid of the gas grill. I know, I know, but, we all have our quirks and that happens to be one of mine. Be that as it may, we still enjoy eating meals prepared this way and served up for al fresco dining on our back patio.

Recently, I splurged and picked up some beautiful bone-in pork chops. (Always get the bone-in ones. They don’t tend to dry out and they stay tender.)

I usually keep grilled meats fairly simple – just a bit of Montreal seasoning - but I found this amazing recipe for a tropical version of grilled pork chops. Check this out: Mango Salsa made into a marinade then served over the marinated, grilled chops. This recipe is made easier by using a jar of prepared mango salsa and adding a few things to make the marinade. (You can definitely make your own, it just takes a bit more time and a few more ingredients.)

(Note: I love fresh mangos, so adding some fresh mango and a few sprigs of fresh cilantro from my garden are always an option. Try it!)

Mango Salsa Grilled Pork Chops

1 jar Newman’s Own Mango Salsa

1/3 c soy sauce

1/3 c rice wine vinegar

1 ripe mango (optional)

1 T fresh cilantro, chopped (optional)

6 bone-in pork chops

Mix 2/3 c salsa with soy sauce and vinegar. Place in Ziploc bag with pork chops. Refrigerate overnight.

Remove chops from bag and place marinade in pot and bring to a boil. Preheat grill. Grill chops about 10 minutes – 5 on each side – basting with boiled marinade.

Warm remaining salsa. If using, dice mango and combine with chopped cilantro. Combine with warmed salsa.

Plate chops topped with warmed salsa and accompanied with a green salad and a loaf of crusty French bread.

Oh, don't forget dessert! We've been making LOTS of pies! This week it's Strawberry-Rhubarb and Peach pies. Get the vanilla ice cream ready!

Revisiting Architecture With Pickles - Sandwich Building 101

183:741545877 (Sandi Smith) — Wed, 03 Jun 2020 00:44:51 GMT

There Is An Art To The Perfect Sandwich

This is a reprint of a much-loved post. We have so many wonderful breads, we love to point out how to use them. It's fun to get creative and that's what this post is about. Get creative with your sandwiches! Enjoy!

Last week we looked at some of the A-to-Z tips for sandwich making featured in the March issue of Bon Appetit magazine. This week, it's time to put our money where our mouths are, get a couple of recipes, and get to sandwich building.

In the article, they say Q is for “quick pickle”. They’re so right! You won’t believe how easy it is to make your own crunchy condiments in 20 minutes or less – and that includes pickling time. You can whip these up on a Sunday and use them throughout the week. And you will definitely use them. They’re a great side to a quick meal and a fantastic addition to your sandwich.

When constructing your sandwich, make certain that some of the pickling juices drip onto the bread. You made these pickles, you like them, so let that flavor shine while the crunch adds great texture to your masterpiece.

The first recipe is super simple and quick and can be made with any vegetable of your choice – cucumbers, onions, carrots – as long as they’re sliced thin. (If you own a mandolin, now’s the time to use it!)

The second recipe is quick, too, it just has a couple more ingredients and an Asian spin. It’s been a favorite of mine for years. Good friends frequently serve this as a cucumber salad when we are over for dinner. Recently, when they had come upon a great deal on cucumbers (one of Masser’s $2 clearance baskets), they shared some cukes and the recipe. I’ve since consumed many cucumbers and even brought these to Easter dinner as a side dish. So, they’re great on and off the sandwich!

Now, for the breads. This week we’ll have Savory Sun Dried Tomato (perfect for tuna, meats, or vegetarian sandwiches) and Parm 'n Pepper (a perfect bread for a hearty sandwich – it has a fantastic crust and a deeply peppery flavor profile that can stand up to any sandwich ingredients). Pick up a couple of loaves and head over to Dutch Country Poultry and Linda’s Meats to get some more fixin’s. Then, come back through and get your lettuce and other vegetables for pickling at Masser’s. Finally, don’t forget the other treats to finish off your meal – Lemon Cloud Cakes, muffins, Blueberry Lemon scones, pies, and lots of other goodies. See you at the market!

Quick Pickled Vegetables

½ c unseasoned rice vinegar

1 T sugar

2 t kosher salt

1 cup thinly sliced vegetables

Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.

Asian Pickled Cucumbers

2 English cucumbers - the ones wrapped in plastic (I love these because they tend to be sweeter and don’t need to be seeded.)

2 t soy sauce – I tried the low sodium kind and ended up having to add lots more and the flavor just never worked. You need the real stuff.

2T white vinegar

1 T sugar

1 T 1t toasted sesame oil

½ t Tabasco or some kind of hot sauce (I go a little heavier on this. It doesn’t make them too hot, just adds a little more zip.)

1 t salt

Peel and slice the cucumbers. Combine remaining ingredients in a medium non-reactive bowl. Add the cucumbers and stir well to coat. Cover and refrigerate for at least 10 minutes. They improve the longer they sit and will keep in the fridge for at least 3-4 days.

A Confession And A Recipe

183:741545877 (Sandi Smith) — Wed, 27 May 2020 00:59:07 GMT

It's A Tough Time, But There's Still Great Food and Company To Share It With

(I’ve avoided writing about this, but I just have to share because I’m certain many of you are feeling the same way. We had a social distance picnic this weekend. We wore masks except when eating, family units were distanced by at least 6 feet, and we just spoke a little louder. It was bittersweet. Our little granddaughter was there across the yard from us looking beautiful. Don’t get me wrong. It was so wonderful to see her and her mom and dad, along with others. But I confess to having a lump in my throat for some of the time. When she was crying and I couldn’t run over and scoop her up, I felt the loss. Now that I’m looking back at the weekend, I’m so grateful we were able to spend that time together. Thank you for indulging my need to share the experience. Now, we’ll continue on with our regular newsletter/blog!)

I hope everyone got to enjoy the holiday weather and time with family and/or friends (in a safe way!) this weekend. We were able to do some grilling and it was wonderful to sit on the patio, listen to the birds, and enjoy a good meal. In planning for the picnic, I was anticipating just doing some quick shopping and throwing things together. (Read: Not spending time actually making things.) However, the deli at the market was empty by the time I got there, so off to the produce section I went to get the makings of potato salad.

I should explain. I’m not fond of these types of salads – potato, macaroni, pasta – but when I do eat them, I am very particular. I like red skin potato salad with a creamy dressing. So, I figured I would make my own. Ha! No large red skinned potatoes to be found. I did, however, happen upon a bag of tiny red potatoes and one of golden potatoes. I grabbed those and a single good-sized red onion and figured the rest was up to my own creativity and whatever I had in the kitchen. And so, a potato salad recipe was born. This should be made a day ahead to allow the flavors to meld. Here it is:

Turmeric and Tarragon Potato Salad

1 lb each tiny baby red and golden potatoes

1 medium red onion, diced

1 c mayo

1 ½ c sour cream

2 t ground turmeric

1 T dried tarragon

½ t ground black pepper

¼ t garlic salt

Boil potatoes until fork can poke through, but not too soft. While potatoes are boiling, dice onion and make sauce by mixing last 6 ingredients in a bowl. Adjust seasoning to taste. (I like thing peppery, so would add a bit more pepper.) Once potatoes have begun to cool, mash them a bit with a potato masher or fork. You want to break the skins of a few of them, not make mashed potatoes. Let them cool completely, mix in onion and sauce. Place in fridge overnight.

Thank you all for your amazing support of our business! If you are interested in ordering for the weekend, please try to place your order no later than 8 a.m. Thursday. On Friday morning, I turn off the online store. You can still reach us via e-mail, however, you are more likely to get what you would like to order if you reach out to us before Thursday so we can plan our production accordingly.

Missed Cinco De Mayo? Celebrate Anyway!

183:741545877 (Sandi Smith) — Tue, 12 May 2020 23:47:26 GMT

So, it's a little late, but let's celebrate!

Before I get into anything else, let me thank you all for your amazing support of our small business during this time. We are so grateful for the customers who are ordering regularly and stopping in to fill their pantries with our baked goods. So, thank you, thank you, thank you!!! Now, on with the newsletter.

I hope you all had a chance to be with family last weekend, either in person or with the aid of technology. We have kids back home, so we had a family meal with some and virtual celebration with the others. It was bittersweet to have to wish our daughter a happy Mother’s Day (her first) via facetime. That said, it was a lovely weekend and we ended it with a visit to the farm to wish GG (Great Grandma) a happy Mother’s Day from a distance.

Now, it’s time to be back at the business of baking. Keeping up with our new baking schedule has been a workout, so we’re really stepping up the fast dinners again. This week’s 30-minutes-to-get-dinner-on-the-table recipe uses cooked chicken. Most of you know that I’m addicted to those rotisserie chickens from COSTCO. We have found so many things to do with that wonderfully-flavored, pre-cooked chicken. This is another use for it that we all loved.

Chicken Enchiladas

2 pkg McCormick’s Enchilada sauce mix

1 15-oz can tomato sauce

1 can chopped jalapenos (optional, except for those of us who love heat!)

3 c water

1 ½ - 2 c chopped cooked chicken

1 can black beans, drained

1 c shredded Mexican cheese blend or, maybe more if you like your enchiladas really cheesy

12 6-inch flour tortillas

2 c Mexican cheese blend for topping

1 bunch scallions, chopped

Follow the instructions on the packet of sauce mix to get the sauce cooking while you cut up the chicken.

In a bowl, combine the chicken, beans, and 1 c cheese. Pour about 1 c sauce in the bottom of a large baking dish. Now to assemble.

Dredge a tortilla (both sides) in the sauce in the bottom of the baking dish. Place about 2 T filling in the tortilla and roll up. Position it against the side of the dish.

Continue dredging and filling tortillas until all are assembled. Pour the remainder of the sauce over the filled tortillas and cover them all with shredded cheese.

Bake about 30 minutes at 350 degrees or until the sauce is bubbling and cheese is all melty. Serve with scallions on top and accompanied with sour cream, salsa, Mexican rice, and fresh guacamole.

Now that you have a great, easy recipe for the coming week, it’s time to plan your baked goods list. The menus are below and on the front page of the website store. I’ve also listed the “regulars” in a box below. You can order by responding to this e-mail, calling the bakery (717-469-7400), or ordering on the website store at www.sandisbreads.com/store.

Soft Crust Whole Grain Loaves:

100% Whole Wheat

12-Grain

Oatmeal

Country White

Cinnamon Raisin Pastries

Brownies – Completely Amazing

Muffins

Pies

Scones

Baked Oatmeal

Rolls

Honey Whole Wheat Sandwich Rolls

Honey Whole Wheat Slider Rolls

Hoagie Rolls

Oatmeal Raisin

Chocolate Chip

Snickerdoodle

Chocolate Crinkle

Sweet and Sassy Lemon

Peanut Butter

Crusty Artisan Breads

Italian

Bavarian Rye

Focaccia

Asiago

Country French

Garlic Feta

Challah

Marble Rye

Pumpernickel

Sourdough

Cheese Volcano

Sweet Rolls

Cinnamon Buns

Cinnamon Buns with Cream Cheese Frosting

Nut Sticky Buns

Raisin Sticky Buns

Plain Sticky Buns

Savory Items

Ham 'n Cheese Boli

Parm 'n Pesto Boli

Spanakopita

Mushroom Pies

Toasting Mom With, Um, Toast!

183:741545877 (Sandi Smith) — Wed, 06 May 2020 01:05:34 GMT

It's All The Rage Now, And There's A Good Reason. Avocado Toast Is Awesome!

Guess what time of year it is! This weekend is Mother’s Day! Now, since we can’t go out for brunch, we’re making brunch in. Like French Toast? Try our Challah or Cinnamon Raisin bread for the best ever French Toast. Going for a more savory brunch? Try the Bierbrot, Asiago, Marble Rye, or French breads with poached eggs or, make it into avocado toast with a few crunchy or spicy additions.

Since avocado toast is such a popular treat these days and comes with so many variations (and since we have so many perfect breads for an avocado toast brunch!), I thought we would try a few different ideas for it.

Avocado toast starts with perfectly ripe Haas avocados. They must give slightly when pressed, but the skin should not be hard with a very soft interior. The flesh should be soft enough to mash with a fork, but not mushy.

Each toast should have ¼ - ½ an avocado. To start, remove the fruit from the skin onto a plate or into a bowl. Mash with a fork, a potato masher, or a pastry blender. Sprinkle with a dash of salt. You don’t want it to be salty, just use enough salt to heighten the sweetness of the mash.

While you are mashing the fruits, you can be toasting the bread. Good toast should shatter in your mouth as you bite it. If it melts beneath the mash, your avocado toast will not be a tasty experience, just a soggy one. So, toast until the bread is nicely browned.

Now you have the building blocks for an amazing culinary experience. What’s next? Taking it a step up by adding texture and flavors. Let’s explore.

Like garlic? Try rubbing your toasted bread with a sliced raw garlic clove before adding the mash. Top with cloves of roasted garlic and a drizzle of EVOO.

How about the everything bagel variety? Now, you can purchase the seed and spice blend in the spice section of the grocery. Top your toast and mash with a hefty sprinkling of the blend for that full flavor and crunch.

If you’re feeling up for it, do some quick pickling of onions and radishes and drape them over your toast. (My mouth is watering just writing this!) If you need info on quick pickling, reach out to me. I have an old blog about it.

How about a bit of fresh, chopped red onion and a poached egg? Yum! Top this with a tiny bit of flaked sea salt and dive into a protein-packed, healthy meal.

I hope this gives you some good ideas for the coming weekend!

As always, please remember that the menu is posted not just in the newsletter and on Facebook, but also on the front page of the online store. If you have questions, please e-mail and we will get back to you asap.

Got Great Buns? Yup. We Do. Now For The Burgers!

183:741545877 (Sandi Smith) — Wed, 22 Apr 2020 01:02:11 GMT

Great buns are made even better by a great burger

How are you doing? Are you finding ways to stay well-adjusted during these times? Well, like all of you, we are adjusting to the new paradigm. Anyone doing Zoom meetings? I have had book club meetings, business advisor meetings, doctor appointments and church meetings via Zoom. I have done a virtual bakery tour live on Microsoft Teams, too. It was really cool - a class for the Lebanon CTC with the chefs and students all online.

Here at the bakery we are doing what we can to make your lives easier. You can now order online – with some limitations – and pay online, as well. If you decide to use that option, please use the comment field to let us know when you plan to pick up your order. Something to note about pickup times: the afternoons are less busy at the market. Social distancing will be easier after noon on Friday and Saturday.

If you choose to order online, please feel free to let me know what is working and what needs some fine-tuning. This is a whole new world for us, too.

Well, enough of that. What shall we cook this week? Since we’ll be baking our Everything Onion breads and rolls, perhaps a great burger? It’s a nice time to grill out and since you can’t go to your favorite watering hole to get a great burger, why not make one yourself?

One thing we’ve tried before is a beef-sausage burger that was incredibly easy and one of the best burgers I’ve ever eaten. Making it was one huge cheat, but it was so worth it! We bought ground beef, meatloaf mix and loose sausage from Linda’s Country Meats, mixed it all together, and made big burgers. (Mix one pound each of ground beef and meatloaf mix, and half pound loose sausage. Form into burgers.) These burgers were amazing on our sandwich rolls with fresh slices of peeled tomatoes, lettuce, onion, and condiments.

Speaking of condiments, we will have a batch of our Sandi’s Own Onion Dip available this weekend and it makes a great condiment for your burger. Try it and let us know what you think.

Want Dinner? Time To Wrap It Up!

183:741545877 (Sandi Smith) — Wed, 15 Apr 2020 00:18:50 GMT

Busy day? Throw together a great, fast-food, healthy meal in no time!

Wow! Here we are in mid-April already! The flowers are blooming and it’s made my evening walks just beautiful. And, wasn’t this weekend lovely? I hope everyone had a great weekend, too.

And then, yesterday. Oh, my. We lost power in the morning and felt lucky to not have to swim to our destinations as we did our running for ingredients for the week. (Yes, we still have to run, but we take all the proper precautions, as we hope you are, too.)

After all the running in the weather yesterday, it was nice to settle down for a family dinner last night. We had salads and lettuce wraps with fresh, crisp butter lettuce and homemade hoisin sauce. Who knew hoisin sauce was so easy? And so delicious! My kids constantly tease me about all the sauces in the refrigerator. (Doesn’t everyone have the entire fridge door full of sauces? I mean, there are a few barbeque sauces, Asian sauces, mustards, hot sauces, and the list goes on, but they are all good sauces and necessary condiments. Do I hear an "amen"?)

In the interest of time this evening, I’m keeping the newsletter short so I can get back to building the store on our website. If you haven’t checked it out yet, please do. Please keep in mind that it’s a work in progress and I’m hoping to hear your feedback.

Remember, if you want to order baked goods for the week, you may just reply to this e-mail. Or, if you want an adventure, you can try out the new web store at sandisbreads.com. Whatever you choose, please try to have your order to us by Wednesday evening or Thursday morning (8 a.m.) at the latest. This gives us time to calculate and schedule our production for the weekend. Thanks for your help and your patience as we continue learning how best to serve you in these ‘interesting’ times.

Be well, everyone! Stay safe! See you soon!

Now, for the recipe! Get your butter lettuce ready and grab your whisk. Here comes the best Asian fast food you’ve ever had.

For your lettuce wraps, you’ll want the following:

1 pound of ground beef, cooked,

1 red onion, diced and sautéed in 2 t EVOO, then combined with the beef

1 bunch of scallions, washed and cut on an angle in ½-inch pieces

1 head butter lettuce, leaves separated, washed, and dried

Homemade Hoisin Sauce

4 T soy sauce

2 T peanut butter (I used creamy, but next time I think I’ll use chunky for some texture.)

1 T honey

2 t rice vinegar

1 clove garlic, finely minced

2 t toasted sesame oil

1 t Chinese hot sauce (I used Sriracha.)

1/8 t black pepper

Combine all ingredients in small bowl and whisk until incorporated.

Assemble your lettuce wraps with the ground beef and onion mixture, topped with the scallions and dressed with the fresh hoisin sauce. It’s a wonderfully quick and easy recipe and soooo delicious!

Leeky Soup And Order Instructions

183:741545877 (Sandi Smith) — Wed, 25 Mar 2020 01:21:35 GMT

As We Hunker Down For Another Week, Here's the Best Way To Do It!

Week 2 of social distancing and we’re doing well. The weekend at market was a good one, with people being respectful and (yay!) placing orders ahead so they could just run in and pick them up. We will continue doing this for the foreseeable future.

Now for the kitchen fun I got to have this weekend. Since my weekend schedule has been rearranged, (like many of yours), I found myself spending Sunday morning cooking. I must note here that each Saturday when I leave the market, I walk past many wonderful vegetables that Masser’s has. Last week, I noticed that there were beautiful bunches of leeks.

When I was young, my mother made a French potato/leek soup that was so delicious I begged for it frequently. With that memory in my mind, I picked up a bunch of the leeks and went looking for a recipe. I came across this one that might not be the same as my mom’s but was so delicious I’ll do it again and again. It’s easy and can easily be made completely vegetarian by replacing the chicken broth with vegetable broth. The addition of one little baking potato makes it so creamy that you’ll think it’s a cream soup. Also, the parsley gives it a freshness that makes you think Spring in a bowl!

Let’s get to the recipe, then I’ll fill you in on all the other happenings and the menus.

Creamy Leek Soup (from Epicurious)

3 pounds leeks, trimmed, leaving white and pale green parts only (I used one bunch of leeks)

1 medium onion, chopped

1 large carrot, chopped

2 celery ribs, chopped

1 t salt (Unless you’re using cooking wine or salted butter which already has salt.)

½ t black pepper

1 stick butter

1 small boiling potato (6 oz)

½ c dry white wine

3 c chicken stock

1 bay leaf

½ cups fresh parsley, chopped

¼ c flour

½ c chilled heavy cream

Slice leeks and place in large bowl. Fill bowl with water and agitate the leeks well. Remove leeks from bowl with hands or slotted spoon into a colander. Rinse again. Leeks are grown in sandy soil, so they must be rinsed extra well.

Cook leeks, onion, carrot, celery, salt (if using), and pepper in 4 T butter in a 5-6 qt. heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes.

Peel potato and cut into ½-in cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.

Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.

Melt remaining 4 T butter in a 1-qt heavy saucepan over moderate heat, then add flour and cook roux, whisking until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock from soup, whisking vigorously. (Mixture will be thick.) Then, whisk mixture into remaining soup and return to a simmer, whisking.

Blend soup in multiple batches until smooth. I use an immersion blender. If you don’t have one, this is the perfect excuse to get one. You’ll love it.

After the soup is all blended, warm it up (if necessary).

In a bowl, pour heavy cream and whip until it forms soft peaks. Serve a dollop of whipped cream on top of the soup. (I didn’t bother with this step because the soup was so delicious and creamy that it didn’t need the cream. Also, this soup gets better as it sits, so it’s a perfect one for making ahead for company!

Now that you have a wonderful bowl of soup, you just need a crusty loaf of bread to go with it. And so, we segue into the next part of our newsletter. How this ordering thing is going to work.

Last week, so many of you placed orders and it was incredibly helpful. We knew how much to produce and were able to have your orders ready so you just ran in to pick them up. This week we’re going to work to make our part more efficient by giving you the whole list of what’s available, including the regular/always available items. It’s a long list, so bear with me. I’ll break it down to the various product lines. Then, the specialty items will be in the box at the bottom of the newsletter as usual. Here we go!

Breads: 100% Whole Wheat, Country White, Oatmeal, 12-Grain, Cinnamon Raisin

Artisan Breads: Country French, Italian, Focaccia, Garlic Feta, Asiago, Bavarian Rye, Pumpernickel, Marble Rye, Hoagie Rolls, Cheese Volcano, Sourdough

Other: Baked Oatmeal, Biscotti, Completely Amazing Brownies

Cookies: Lemon, Oatmeal Raisin, Chocolate Chip, Chocolate Crinkle, Snickerdoodle, Peanut Butter

Savory Items: Classic Boli, Ham ‘n Cheese Boli, Parm ‘n Pesto Boli, Spanakopita, Mushroom Pie, Sausage and Cheese Roll or Pepperoni and Cheese Stick

Now for the ordering part. You can easily order by just responding to this e-mail. Please list each item on a separate line and finish your order by letting us know what day and the approximate time you will be in to pick up your order. Also, we will be happy to take cards, rather than cash if that works for you. If you have any ideas to improve this process, please speak up. We appreciate your business so much and are grateful to have such wonderful customers.

Stay safe and we’ll see you soon!

"The Elephant In The Room" OR "Pass 'Da Pasta!"

183:741545877 (Sandi Smith) — Thu, 12 Mar 2020 21:21:11 GMT

It's A Great Time For Comfort Food...Pasta To The Rescue

Before I get too far this week, I want to address the elephant in the room: Coronavirus.

We are all very aware (and wary) of what is going on and how it is affecting people in communities around us. We are aware that it is continuing to grow in terms of the number of people infected and in locations where infections are occurring. What you should know is, like everyone else, we are taking precautions.

We want our customers to feel safe and secure in the fact that we are paying attention to what we touch and how we clean everything. Because we are a food business, we have always taken these matters very seriously. You will always see us using gloves, tongs, or paper to grasp food items. And rest assured, we wash our hands. Constantly. We have located a container of hand sanitizer beside the cash register for our safety and yours. So, if you see us rubbing our hands together, that’s what we’re doing.

As always, thank you for your continued support of our small business! If you have a suggestion or concern, please let us know.

And, now for the good stuff!

This weekend is a special one. Saturday is Pi Day!!! 3.14 is the numeric value of Pi. Soooo, 3-14-2020 is Pi Day, otherwise known as Pie Day! In honor of Pi(e) Day, we’re introducing two new pies – Peach Cherry and Lemon Sponge. For those of you who have never had Lemon Sponge, pucker up. This pie has all that sweet tartness and bright flavor of fresh lemons with a light merengue-like texture at the very top of the pie.

The other special thing about this weekend is the early celebration of St. Patrick’s Day. We will be featuring Irish Soda Breads (the American cake-like version) this week, so get ‘em while the gettin’ is good.

Finally, since we ran out of scones early last weekend, I’ll have two varieties this week – Tart Cherry and Almond, and Winter Spice and Fig. If you want me to set some aside for you, reply to this e-mail and I’ll have them waiting for you.

And now for this week’s recipe! This is a dish I used to make when my kids were young, and we all loved it. It’s an easy recipe that’s kid-friendly and leans toward comfort food territory. (And, let’s face it, in these times, we can all use a bit of comfort food.) Also, you can freeze this as a casserole and pull it out later, defrost, and bake. Or, freeze it already baked and just warm it up! Now all you need is a crusty loaf of our Italian bread (or Sourdough, or...wait for it!...Focaccia!) and a nice tossed salad!

Alfredo Lasagna Roll Ups

10 lasagna noodles

8 oz precooked chicken shredded or chopped small (This is a great use for leftover rotisserie chicken!)

1 T olive oil

4 oz sliced mushrooms (optional)

2 cloves garlic, minced

1 (10 ounce) package frozen chopped spinach (cooked according to package directions and well-squeezed to remove water)

2 T thinly sliced green onion

1 pint part-skim ricotta cheese

1/4 c grated Parmesan cheese (Not the stuff in the green container..the real thing. ��)

1 egg, beaten

1 t Italian seasoning

15 oz Sun Dried Tomato or Roasted Garlic Alfredo

15 oz marinara sauce

1 c shredded mozzarella cheese

Bring a large pot of well-salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and dry with paper towels.

Meanwhile, in a large saucepan over medium heat add oil and saute mushrooms. Add cooked spinach, garlic, and green onions and continue to cook until garlic and onions are tender, stirring frequently. Remove pan from heat and stir in chicken, ricotta cheese, Parmesan cheese, Italian seasoning, and egg.

Preheat oven to 375 degrees F (190 degrees C).

Place noodles in a single layer on a sheet of waxed paper. (See photo above.) Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.

In an 8x12 inch baking dish, spoon about 2/3 of the marinara sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with remaining marinara, mozzarella cheese, and Alfredo sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

On another note, we want to take a moment to thank all of you who have voted for us these last couple of months. We made it!!! We are officially in the Harrisburg’s Best contest for 2020! Voting for the winners will begin April 15. We will be certain to post links to make it easy for you to vote. Please note, we will be entering the contest as Sandi’s Breads in the Bakery division. (Not in Sweet Treats or Breakfast – East Shore.) If you have questions, please e-mail, call, send a carrier pigeon, or do whatever you need to get in touch. We love talking with you and want to help you help us win!

It's Prime Time For Prime Rib!

183:741545877 (Sandi Smith) — Fri, 06 Mar 2020 00:41:44 GMT

Get The Family And Friends Together For This Treat!

One of the joys of developing friendships with our customers is the conversations about food and the exchange of recipes. Over the years, many folks have delighted us with sharing their favorite recipes.

This past week, we enjoyed one of those that was out of this world. It was a special (for company) recipe that we enjoyed with family and friends and it wowed all of us. We accompanied this prime rib dinner with sautéed asparagus, roasted spaghetti squash, roasted potatoes (with all the fixin’s) and warm Sharp Cheddar Loaf. Then, to top it off, we had warm Bumbleberry Pie with vanilla ice cream. After that, lots of great visiting and cooing over our granddaughter. (The great-grandparents even came in for dessert and to visit and hold her.)

This coming week, we’ll have some great options for a meal like this…Rosemary Bread, Everything Onion loaves and rolls, and Shoofly Pies for dessert. Gather the family and friends and celebrate life!

NOTE: This recipe feeds about 2-3 people, so I doubled it and we had plenty. Tom used the leftovers to and the bones to make a delicious beef and mushroom soup.

Prime Rib with Red Onion Reduction

1 beef rib with bone (about 2 ¼ pounds, about 1 ½ inches thick) (Available from Linda’s Meats by special order.)

1 t lightly crushed black peppercorns

1 T coarse sea salt, crushed

4 T unsalted butter

Onion Sauce

1 large red onion or 8-10 shallots, sliced

½ c fruity red wine

½ c beef broth

1-2 T red current jelly or seedless raspberry preserves

¼ t dried thyme

2-3 T EVOO

Salt and freshly ground pepper

Cold Got You Down? Warm Up With This Unusual Stew!

183:741545877 (Sandi Smith) — Thu, 27 Feb 2020 23:08:48 GMT

It's gotten cold again! Need a pick-me-up? Check out this Japanese stew!

After spending three days with our new granddaughter, I returned home to drizzly, dreary weather. And, we won’t see our little bit of sunshine until Sunday. So, until then we’ll have to make do with other tools to brighten our days. One way, of course, is with tasty treats and fabulous eats. With the weather being on the cool side, I thought a nice stew would fit the bill.

Glancing through my recipes, I came across this one. With the love of Asian food we have, along with the desire for something with a “warm you to your bones” attitude, I figure this one will work well.

Many folks I know, when asked if they like Japanese food, immediately think of either sushi or the last Japanese steak house they visited where the show was better than the food. I, being a lover of sushi, have no problem thinking of how much I enjoy Japanese food, but was never one to think of it as meat-and-potatoes fare. The following recipe changed my mind, but in a great way. No heavy, brick-in-your-stomach stew here! This is a light, brothy combination of beef and potatoes with other veggies and a wonderful broth. I served it over our favorite sticky rice.

The recipe is courtesy of the radio show, The Splendid Table. My family loves broth. So, although the recipe calls for a smaller amount of it, I tripled the broth ingredients to make this more of a soup. There still wasn’t enough. It was so good!

This recipe is based on a popular Japanese stewed dish called nikujaga (niku means "meat", jaga means "potato"). It's home cooking at its best, the kind of food you want to eat when you're tired or in a funk or under the weather.

Japanese Style Meat and Potatoes

2 tablespoons EVOO

1 pound ground beef

1 yellow onion, halved lengthwise and thickly sliced

1 large carrot, halved lengthwise and cut on the diagonal into 1-inch chunks

1 1/2 tablespoons minced peeled fresh ginger (Find fresh ginger at Masser’s Produce in the market!)

1/4 cup dry white wine

1 1/2 pounds potatoes (Russets hold up well here, while Yukon Gold are my favorite), cut into 1-inch chunks

2 tablespoons packed light brown sugar

1 cup low-sodium chicken broth

1/2 cup water

1/4 cup soy sauce

Salt

2 scallions, thinly sliced on the diagonal (optional)

In a medium saucepan, heat the oil over medium-high heat until it shimmers. Add the beef and cook, stirring often and breaking up the meat, just until it's no longer pink, about 2 minutes. Add the onions, carrots, and ginger and cook, stirring often, for about 2 minutes.

Add the wine and briskly simmer, scraping up any caramelized bits from the bottom of the pan, until almost evaporated. Add the potatoes, brown sugar, broth, water, and soy sauce and stir to combine. (The liquid won't quite cover the solids.) Bring to a boil, then reduce the heat and simmer, partially covered and stirring occasionally, until the potatoes and carrots are tender, about 30 minutes. Check the seasonings, adding salt if needed. Serve hot or warm, sprinkled with scallions, if you like.

TIP: Ground beef that is 85 percent lean is preferable here. You can also use thinly sliced beef instead. Well-marbled cuts, such as rib eye, work best. Ground or thinly sliced pork is also an option.

A Book Club Recipe And A Yiddish Lesson

183:741545877 (Sandi Smith) — Fri, 21 Feb 2020 00:32:14 GMT

Time To Eat Great Food And Kvell...Read On!

Some of you know that I participate in a monthly book club. (An activity I highly recommend. It’s so much fun!) Last month we read The Rosie Project by Graeme Simsion. It was a hoot. The main character has some very peculiar tendencies. One is a regular meal schedule that he uses every week. Every single week. He keeps a strict schedule to his life. So, the book takes some delightful twists as Rosie turns his well-ordered world upside down.

All that to introduce this week’s recipes that our wonderful hostess of this month’s meeting decided to recreate from the book. It was so delicious I had to share it.

The salad features lobster, but you can make it without, and it will be just as good. And, the margaritas are fantastic. Whatever you do, don’t skip the sage. It “makes” the margarita.

In other news, our granddaughter is healthy and growing. I wish I could share pictures here, but I won’t out of respect for her privacy. However, if you stop by and want to see, I will certainly accommodate any requests! Thank you, in advance, for indulging my joy in this new life in our family.

And here’s your Yiddish lesson for today from Miriam Webster: Kvell – “We are pleased to inform you that the word kvell is derived from Yiddish kveln, meaning "to be delighted," which, in turn, comes from the Middle High German word quellen, meaning "to well, gush, or swell."” I have been kvelling over our Vera since she arrived because she is simply wonderful and perfect in every way. (I promise I will stop boring you with my kvelling, but I couldn’t resist just one more time.)

Avocado, Mango & Orange Salad

1 ripe mango, diced

1 ripe avocado, diced

1 medium lobster tail, cooked and chopped

1/4 cup chopped cilantro

1 medium orange (I used a navel orange)

1.5 T fresh lime juice

1/2 T olive oil

Salt and white pepper

1/4 cup chopped roasted cashews (Optional)

Combine the diced mango, lobster, and avocado in a bowl. Add the chopped cilantro and stir to combine. Peel the orange, using a knife to slice off all the white parts of the skin. Carefully slice the orange into wedges. Take 2 slices and squeeze all the juice out of them into a small bowl. Measure 1 T of orange juice and set aside (if you don't get 1 T, use another orange slice until you have enough juice). Chop the remaining orange slices into pieces and add them to the salad (you should have about ¾ cup).

Add the lime juice and olive oil to the bowl with the orange juice. Season with salt and white pepper to taste. Stir or whisk to combine, then pour dressing over the salad, tossing to mix.

Let salad chill in the refrigerator until serving time. Sprinkle chopped cashews over the salad when you are ready to serve.

The perfect margarita to accompany this salad is the Sage and Pineapple beverage from the book. As I mentioned above, definitely pick up the sage. Also, the sugared rim is a wonderful touch, though a friend did say that he preferred a salted rim. You’ll just have to try both!

Sage and Pineapple Margaritas

Ingredients

1 cup triple sec

1 cup tequila

1 ¾ cup pineapple juice

½ cup lime juice

1 sprig of fresh sage

¼ cup sugar optional—to taste

Instructions

For the Sage and Pineapple Margarita:

In a cocktail shaker, mix triple sec and tequila.

Add the sprig of fresh sage and muddle it into the alcohol.

Strain the mixture into a pitcher.

Add pineapple juice and lime juice.

Add additional sugar to taste (the pineapple juice is already quite sweet).

To Finish:

Rub the rims of your glasses with a wet paper towel.

Pour a generous amount of sugar into a plate and dip the wet-rimmed glasses into the sugar.

Fill glasses with ice and margarita mix.

Serve with a sprig of sage.

Wine, Romance, And Filet Mignon...Happy Valentine's Day!

183:741545877 (Sandi Smith) — Fri, 14 Feb 2020 00:27:34 GMT

A Quick-Prep, Very Romantic Meal for Two (or more)

I have this problem with Valentine’s Day. It always seems to pop up and surprise me. I know, I know. It’s the same day every year. It’s just that I don’t seem to pay enough attention to the calendar until the day is actually HERE. Then I scramble. Well, not this year! I’m already planning, and Valentine’s Day will not best me this time. It will be a nice dinner for four, rather than a romantic dinner for two, but that’s fine. I love our kids, too. (Especially when they’re bringing our new granddaughter along!!!)

Like most of the meals I make, this one is going to be a quick-prep meal. I’ll pair the main dish with some steamed asparagus, a green salad, and a loaf of our focaccia bread. (I almost forgot…a nice bottle of wine will be an essential part of this meal. Check out the wines at Olivero’s in our building.) For dessert, we’ll have Chocolate Raspberry Cake Roll or Valentine Brownies (heart shaped brownies with raspberry cream cheese filling). And it will be a lovely time.

A few key details about this meal: It only takes a few minutes to pull it all together, but you do have to plan a bit. For example, the steaks should be removed from the refrigerator and let sit until they are up to room temperature. This allows them to cook without becoming tough. Use good quality balsamic vinegar. It should have a sweetness to it and a mildly syrupy texture.

Here’s what I’m making:

Filet Mignon with Balsamic-Onion Reduction

4 filet mignons

1 large sweet onion, sliced thin

1 stick butter

¼ c balsamic vinegar

1 t freshly-ground black pepper

Salt to taste

1 bottle really great red wine

Dust the steaks well with the pepper and salt. Let sit until at room temperature.

Place steaks under broiler and broil until instant read thermometer registers 145 degrees for medium rare or 160 degrees for medium. (About 4 to 7 minutes per side, depending on desired doneness.)

While steaks are cooking, place butter and onions in skillet. Cook until onions are almost caramelized. Add balsamic to pan. (Stand back. The steam is very aromatic.) Stir on medium heat until sauce is reduced to a thick syrup consistency.

Plate steaks, let sit for 5 minutes, pour sauce over. Serve immediately.

On another note, please don't forget to vote for us! We're nearing the end of the voting period for nominations and we're really hoping to make it again this year! You can help! Just click on the link below or paste it into your browser! Thanks!

https://harrisburgmagazine.com/simply-the-best-2020/#/gallery?group=332049

Oh, Baby! She's Here!!

183:741545877 (Sandi Smith) — Fri, 07 Feb 2020 00:32:17 GMT

The Most Important Thing In Life - Family

Over the years, you folks have become such great friends that I’ve shared more about our lives with you, letting you know about our many adventures – especially with our kids. Well, this has been a momentous week! We didn’t watch the Super Bowl…instead, we welcomed our first grandchild into the world on Monday. Little Vera came to us as an 8 lb 8 oz., 21-inch sweet baby girl. She and Mama are both doing great. We couldn’t be happier!!

Those of you who have experienced this overwhelmingly joyous occasion know that everything else falls away as you peer at that sweet little face for the first time. Kissing that baby-soft skin and cooing at the little one is all you can think of. Consequently, I haven’t done much cooking this week. We are munching away at a roast we had cooked in the crockpot before we ran down to Baltimore. (The classic chuck roast with onion soup mix pot roast.)

So here’s a feature from a previous newsletter. Enjoy!

Recently, we instituted a new method to the dinner madness at our house. Two of our adult children are living with us – one is employed and fresh out of college, the other is a college commuter student. We all agreed that they can each take a night during the week to make dinner. What a great, successful experiment! They are cooking up a storm and we are all enjoying it. We sit down together more often again, we are eating tasty, good-for-you meals, and no one person is getting dinner-prep-burnout. It’s a win-win!

Last week, our son made a crustless quiche. It was the best quiche I’ve ever eaten. The bonus? It is a high-protein, low fat version of the classic recipe. Served up with a Caesar salad, they were the perfect end to a busy day.

Nutritional boosts from this dish: protein, calcium, vitamin C, folate.

Greyson’s Crustless Quiche

2 t EVOO

1 medium onion, diced

1 clove garlic, minced

3 c broccoli florets

1 ¼ c milk

4 oz shredded reduced fat Swiss cheese

2 t Dijon mustard

½ t salt

1/8 t white pepper

1/8 t cayenne

1/8 t nutmeg

4 large egg whites, lightly beaten

2 large whole eggs, lightly beaten

1 T grated fresh Parmesan

In a large skillet, sauté the onions until translucent, add garlic and sauté another 30 seconds. Add broccoli and cover to lightly steam broccoli – until it is bright green. Pour mixture into lightly greased baking dish (9-inch deep-dish pie plate will work). Combine milk and remainder of ingredients, except Parmesan, in a large bowl. Pour over broccoli mixture. Sprinkle with Parmesan. Bake at 350 degrees about 45 minutes, covered with foil. Remove foil for last 5 minutes. Test for doneness by inserting a knife into the center of the quiche. If it comes out clean, it’s done. Let stand 5 minutes before serving.

It's A Bird! It's A Plane! It's Super...Um, Snack Time!

183:741545877 (Sandi Smith) — Fri, 31 Jan 2020 01:23:19 GMT

We all love the Super Bowl, but some of us live for the snacks!

It’s here! The weekend many have been waiting for! The Super Bowl plays this weekend and it will be a great time to eat, drink, and be, well, loud. I don’t know about you, but I’m not much of a football fan. That all changes on Super Bowl Sunday. I actually watch the game and have been known to speak loudly to (shout at?) the TV. (This weekend, we’re hoping to watch it, except if we’re interrupted by the arrival of our long-awaited granddaughter.)

I’m not sure which parts of the game are the most interesting to me – the commercials or the food we enjoy between them. Food is a major part of the event for everyone. (Who’s ever heard of a Super Bowl party without snacks and special beverages?) With that in mind, we’ve focused a lot on what you might want to have for your party this weekend.

Since barbeque and meatballs are popular items, we’ve increased our production of hoagie, sandwich, and slider rolls. If you’ve never had one of our sandwich rolls, you’re in for a treat. It tastes wonderful and doesn’t disappear when you put condiments on it. It actually stands up to the sauces and meats and adds to the whole eating experience. We also have lots of our onion dip and will have breads and bread bowls to pair with it.

Along that same line, we will have plenty of boli rolls and pepperoni and cheese sticks. These make wonderful snacks. I cut them into 4 to 6 pieces each and tray them up with some sauces for dipping. For dessert, we will have Cherry Crumb Pie and Raspberry Pecan Bars, as well as the tried and true Completely Amazing Brownies.

Well, it’s time to move on to our featured recipe for the week. This one is another recipe from way back that we love. It’s a healthy take on buffalo wings that works perfectly for this weekend’s occasion. Oh, and these reheat well, too. We took them out of the fridge and popped them back into the oven to warm. They were just as good as before.

Cauliflower Buffalo Wing Bites

Ingredients

1 head cauliflower

1 c milk

1 c flour (We sell our own whole-milled flour. Just sayin’.)

2 tsp garlic powder

½ - 1 t sea salt

¼ t white pepper

1 jar of your favorite buffalo sauce (I use Texas Pete.)

1 T butter or olive oil (optional)

cooking spray

Instructions

Preheat the oven to 450 degrees Fahrenheit.

Chop the head of cauliflower into bite-sized pieces. In a mixing bowl, combine the milk, flour, garlic powder, salt, and pepper. You may need to add additional liquid to make a loose enough batter. Allow to sit a few minutes before adding the cauliflower.

Toss the bite-sized pieces of cauliflower in the milk mixture. Shake off the excess batter and place on a baking sheet prepared with cooking spray. Bake in the preheated oven for 15-20 minutes.

While the cauliflower is baking, prepare the buffalo sauce. You may use the buffalo sauce as-is, or add a tablespoon of butter or oil for a milder flavor.

Remove the cauliflower from the oven and toss in the buffalo sauce. Place the florets back on the baking sheet and bake for another 8 to 10 minutes.

Allow to cool slightly and serve with bleu cheese dressing for dipping.

It's January! Time To Roll Your 'Boli!

183:741545877 (Sandi Smith) — Thu, 23 Jan 2020 23:57:30 GMT

A Quick Meal for Cold Winter Evenings

It’s January and I don’t feel like cooking - or eating – much, if I am being honest. Quick meals on these dark nights are a go-to in the Smith house. I’m always talking about getting meals on the table in about 30 minutes, so this week I decided to follow some of my own advice.

I’ve been telling you for years about how easy our pizza dough is to work with and how it can be essential for a quick meal. It’s true. (Our kids have even made these Stromboli on occasion). The hardest part of this is defrosting the dough. Give it about 2 hours, unless you put it in a warm spot. One cheat that I use is to turn on the oven to preheat and as soon as the element starts to turn red I turn it off. Then I put the dough in the warm oven, covered or still in the bag. It’s really that easy. Grab a bag of salad, toss it, and serve with fresh, hot Stromboli!

Sandi’s Quick Stromboli

1 package Sandi’s Breads' Garlic-Herb Pizza Dough (We also have plain pizza dough, if you prefer.)

¼ pound each cooked ham, provolone, mozzarella, cooked salami

Yellow mustard (optional)

Defrost the pizza dough in a warm place. You can leave it in the bag or move it to a covered bowl. It should be at least room temperature.

Preheat the oven to 450 degrees.

Since the dough is already oiled, just put it on a cookie sheet or baking stone and stretch it to 12”x10” rectangle. You might have to stretch it, let it rest for about 5 minutes, then come back and stretch it again until it is large enough.

Visually divide the rectangle into thirds. Layer the meats and cheeses, alternating meat with cheese, on the middle third of the dough. If you want to use mustard, now is the time to spread a thin layer of it over the meats and cheeses.

Fold one side over the meats and cheeses, then fold the other side on top of that one. Gently flip the whole Stromboli over so the seam is on the bottom. (If you want a really beautiful boli, brush the top with an egg wash at this point.)

Cut three diagonal lines in the top of the Stromboli to vent the steam. Bake until the crust is just hard enough so when you tap firmly you can hear it. About 20 minutes.

Remove from the oven and let sit about 10 minutes before cutting. Enjoy!

NOTE: You can also add any number of different veggies to your Stromboli, just cook/sauté them ahead so they don’t make your Stromboli soggy.

Little Shrimp, Big Flavor!

183:741545877 (Sandi Smith) — Fri, 17 Jan 2020 00:33:57 GMT

A great way to brighten up a gloomy winter day - a taste of summer!

And for this week’s chapter of What’s Happening in the Bakery, we have “Adventures in Freezer Repair!” Yes, folks, we came in on Tuesday morning to find that the freezer had broken and everything was defrosted. What came next was a thorough cleaning of the freezer and calls to the local food bank. Fortunately, they were able to use most of what had to be removed from the freezer (Yay!) so the food didn’t go to waste.

Also fortunately, the repair person was able to get it running quickly so it wasn’t a terrible fix. We’ve spent the last couple of days trying to restock. Oh, and dealing with the insurance company. Fun stuff. It could have been so much worse, though, so we’re just moving on. After all, we’re waiting for our new granddaughter to make her appearance. Nothing can get us down now! (She’s due in the next couple of weeks! Yay!)

Well, enough about this week’s happenings. We are looking ahead to the Harrisburg Magazine’s Simply The Best contest and hoping that you are all voting each day so we can make it into the contest lineup. The link is below the graphic in the newsletter or on our Facebook page.

Now it’s time for this week’s recipes. Yup. Plural. One complements the other so much that I’m including them both.

A couple of notes before we get there: 1) If you’re the type of person who doesn’t like to grill when it’s cold out, you can use a grill pan on the stove or the broiler. 2) Watch the shrimp. There’s nothing worse than overcooked, rubbery shrimp. They should be just opaque and pink. 3) Do get the sesame seeds. They are so easy to skip, but they add so much to the dish. You can use them to sprinkle on salads once you’ve put them on your kabobs. 4) If you’re using wooden skewers, don’t forget to soak them for about 20 minutes before using them. This way they’re less likely to burn.

Grilled Teriyaki Shrimp and Pineapple Skewers

Sauce:

1/3 cup water

2 tablespoons soy sauce

2 tablespoons brown sugar

1 teaspoon honey

1 teaspoon grated fresh garlic

1 teaspoon grated fresh ginger

1 pound jumbo shrimp

1/2 fresh pineapple, cored and cut into 1 1/2-inch pieces

skewers

2 tablespoons minced fresh cilantro (optional)

1 tablespoon toasted sesame seeds (optional)

Directions

Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.

Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

Cilantro Lime Rice

1 T EVOO

½ medium onion, diced

2 cloves garlic, minced

1 c long-grain white rice

1 T butter

2 c Chicken stock

1 t lime zest

1 T fresh lime juice

1/2 c chopped fresh cilantro

Directions

Sauté onion in EVOO until translucent. Add garlic and saute about 30 seconds.

Add rice to pan and cook, stirring, for about 2 minutes.

Add chicken stock and butter. Bring to a boil. Cover and reduce heat to low, and simmer until the rice is tender, about 20 minutes.

Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.The body content of your post goes here. To edit this text, click on it and delete this default text and start typing your own or paste your own from a different source.

You Say Po-Tay-To, I Say Po-Tah-To

183:741545877 (Sandi Smith) — Thu, 09 Jan 2020 23:18:59 GMT

It's January And Time For Warm Soup!

It’s been a calm week in the Smith house, so I don’t have any funny stories to tell. One of our daughters has been working at the Farm Show a lot, so we’ve been hearing about the goings on there. If you haven’t been, you really should visit – if only to gorge in the food court.

We love to walk through the marketplace that’s set up in the main hall. All the fruits and veggies, honey, cheese, and other displays are beautiful and interesting. We also always walk through the area where the 4-H home-oriented projects are. The sewing, quilting, baking, art, and photography exhibits, to name a few, are wonderful to see. Of course, there’s the Calving Corner, too, where you can get up close and personal with some lovely dairy animals and sometimes witness the miracle of a new calf arriving. And, no one can go to the Farm Show without visiting the milk shake stand. That’s a main attraction for us. (You haven’t really experienced Farm Show unless you’ve had a milk shake!)

That was our field trip on Monday. Now for the culinary side of our week.

Tom made a potato soup this weekend and it was to die for. It’s definitely not for dieters, but it’s great for a warm-you-up treat. We shared some with my in-laws and they loved it, too. If you prefer not to use bacon, you can substitute butter. (Did I say this isn’t for those looking for a low-cal soup?) There are ways to reduce calories here, but we just went for it. (Use Greek yogurt instead of heavy cream, for one. Also, use EVOO instead of bacon grease or butter. You can also replace the heavy cream with nonfat Fairlife milk.) The soup will be very thick, almost a stoup, but SO good. Grab a crusty loaf to have with it and dip in it. Or, better yet, pick up a few of our bread soup bowls.

Very Special Potato Soup

1 pound bacon, chopped (Yup. That’s right. A POUND. And, you’ll love every bite!)

4 stalks celery, diced

1 medium onion, chopped

3 cloves garlic, minced

8 potatoes, peeled and cubed (We had Russets, you could also use Gold.)

4 cups chicken stock, or enough to cover potatoes

3 tablespoons butter

1/4 cup all-purpose flour

1 cup heavy cream

1 teaspoon dried tarragon

3 teaspoons chopped fresh cilantro

salt and pepper to taste

In a Dutch oven, cook the bacon over medium heat until crisp. Remove bacon from pan and set aside. Drain off all but 1/4 cup of the bacon grease.

Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic and continue cooking for 1 to 2 minutes. Add cubed potatoes and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.

In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup and return to the pan. Adjust seasonings to taste.

Everyone In Our House Wears Glasses And Now We're Seeing 2020!

183:741545877 (Sandi Smith) — Fri, 03 Jan 2020 01:46:31 GMT

It's A New Year and Time for New Inspiration!

It’s 2020! Yahoo! And, if you live with a bunch of punsters like I do, you hear a lot about seeing clearly this year. Haha. So, in the spirit of being a visionary, I’m going to bring back a stellar recipe from years ago that you’ll be able to enjoy during these busy winter months. It’s hearty and full of flavor. Best of all, it comes with a story. So, sit back and enjoy! I’ll see you at the bakery!

From January 2017:

If life is about being able to adjust to circumstance, then I am doing a lot of life in the kitchen. I have learned to “adjust” to whatever is in the fridge and pantry, no matter what the recipe says. Hence the term “Sandi-fied” that frequently makes its appearance in our household conversation. Recipes are almost always Sandi-fied in our house. That said, the recipe this week is a great one and I’m going to print it as it came to me, but notate where I made my own Sandi-fying changes and the reasons why. This might give you some insight into how to make it easier to prep a dinner in a shorter amount of time. At least, it works for me…most of the time. (Haha) My family has become flexible and started, years ago, telling me when a recipe was a “do-again” so I would at least make notes about what changes I might have made. Or, if it was a new recipe created on the fly, I might even write it down.

(Just last night a friend asked me what I like best to prepare for dinners and I drew a complete blank because what I really like best is to use whatever I have to make a meal that my family eats and enjoys. If they actually say how much they like it, so much for the better!)

This week’s recipe was suggested by a friend who posted photos of his own success online. It’s a fairly common Indian recipe called Chicken Tikka Masala and features one of my favorite spice blends – Garam Masala. Garam Masala is a blend of spices that includes coriander, black pepper, cumin, cardamom, and cinnamon. It is wonderful on roasted cauliflower, in lamb stew and, of course, in chicken dishes. I find it very versatile. This dish also features a marinade – something I use frequently to give meats a tender texture and lots of flavor – but it’s yogurt marinade. (This is similar to traditional Southern fried chicken, which is marinated in buttermilk before being coated and fried.) The chicken is served over rice and smothered in a rich, aromatic sauce.

Oh, one other note. The recipe calls for the chicken to be skewered and grilled. I don’t grill. Tom does. But, since I was going to be making this before he got home, I broiled the chicken until the juices ran clear and it was yummy.

I really look forward to hearing your feedback on this one. For my vegetarian friends, the sauce for this recipe can be poured over roasted cauliflower and marinated tofu for a very similar dish.

Chicken Tikka Masala

Marinade

1 c yogurt

1 T lemon juice

1 T Garam Masala

1 T cayenne pepper

1 t freshly ground pepper

1 T minced fresh ginger (I didn’t have any, so I used ½ t ground ginger)

Salt to taste

3 boneless, skinless chicken breasts, cut into bite-sized chunks (I used 5 boneless, skinless thighs because that is what I already had in the freezer. I find them more flavorful.)

Sauce

1 T butter (I used olive oil because that’s what I typically use when sautéing and I didn’t even think about using butter this time. Truth.)

1 clove garlic, minced (I used 1 T minced garlic from a jar because that’s what I had and I always increase the amount when using it from the jar. Jarred garlic tends to be significantly less pungent.)

1 jalapeno pepper (I omitted this because the little grocery where I stopped for ingredients didn’t have it and I didn’t have time to run further. I also knew I could increase the cayenne for a little more heat. I missed the smokiness a fresh jalapeno would have added, so I’ll probably find one for the next time I make this.)

2 t paprika

2 t cumin

1 t cayenne (or more if you like it a little spicier)

1 T Garam Masala

2 c plain tomato sauce (2 8-oz cans)

1 ¾ c heavy cream (I used half and half because I just couldn’t use heavy cream with all the calories this soon after the holidays. Half and half seemed a reasonable compromise.)

Salt to taste

In a large bowl, combine yogurt, lemon juice, and spices. Add salt if needed, then add chicken. Cover and marinate for at least an hour. (I marinated overnight because I knew I wouldn’t have an hour the following night, so I prepared the chicken ahead.) Discard marinade.

Skewer chicken pieces and grill about 5 minutes on each side or until juices run clear. Remove from skewers and set aside.

Melt butter in skillet over medium heat. Sauté garlic and jalapeno for 1 minute. Add spices. Stir in tomato sauce and cream and heat over medium, stirring constantly, until sauce thickens – about 20 minutes. Salt to taste. When sauce is ready, add cooked chicken, and simmer about 10 minutes. Serve over rice.

To Ham Or Not? - Christmas Dinner With A Vegetarian Option!

183:741545877 (Sandi Smith) — Thu, 12 Dec 2019 23:38:43 GMT

Ham Not Your Favorite? Try This! Vegetarian? Check Out This Recipe!

In preparation for Christmas, I’ve been reviewing older posts and I found this one with an absolutely amazing recipe. Even if ham isn’t your favorite meal, this might make you change your mind. I also love that there’s a vegetarian option. (I really love roasted root vegetables, so this recipe appeals to me, too.)

As for this week, we’re getting out the Babka recipe! We will have 12 Chocolate Cherry Babkas available this week. Next week, I’ll be baking babkas to order, so get your orders in asap. We will also have the Orange Cranberry bread that is perfect for breakfast toast, ham or turkey sandwiches, or French toast. If you need a baked French toast recipe, talk to me. I have a wonderful recipe that bakes up so fluffy and delicious you’ll never go back to conventional French toast.

Other items you’ll want to think about ordering: pies, Cranberry Ecstasy Bars, Holiday Fruit Tarts, and dinner rolls. If you need an order form, email me and I’ll send you one.

On another note, Harrisburg Magazine’s Simply The Best contest is soon. Nominations open January 1 and are open until February 21. You can nominate a business once a day and the top 10 nominees make it into the contest. Last year we did make it into the contest under the bakery category, but didn’t place in the top three. We’d really like to make it this year. Can you help us? I’ll keep everyone posted on the stages of the contest and all you have to remember is to go on the site once a day and vote for us. Thank you, in advance, for all of your support!

Back to the recipe...serve this wonderful main attraction with sides of steamed green beans, scalloped potatoes, and our dinner rolls. The sauce is delectable and we used the rolls to clean our plates.

For our vegetarian friends, I would use a combination of roasted butternut squash, red beets, rutabaga, and sweet potatoes. Then, I would replace the drippings with about a cup of vegetable stock. Cook down the sauce until it thickens. If it is not thickening, use 2 tsp corn starch dissolved in 2 Tbsp cold water. Add to sauce and bring to a boil. I would also add just a tablespoon or two of butter to really get a rich flavor.

Christmas Glazed Ham

1 7-8 pound bone-in smoked ham half

1 c maple syrup

¾ c light brown sugar, packed

¾ c Dijon mustard

1/3 c cranberry juice

½ c sweetened dried cherries

2 red Anjou pears, thinly sliced or 1 can sliced pears in light syrup

Line a 9X13 pan with heavy duty aluminum foil; lightly grease foil. Remove skin and excess fat from smoked ham; place in prepared pan.

Stir together maple syrup and next 3 ingredients. Pour mixture evenly over ham.

Bake at 350 degrees on lower rack, 2 hours and 30 minutes or until a meat thermometer inserted in to thickest portion registers 140 degrees, basting every 20 minutes with drippings. (Shield with aluminum foil the last hour of baking to prevent excessive browning.) Let ham stand 20 minutes in pan. Remove from pan, reserving drippings. If desired, cool, cover, and chill ham.

Remove fat from drippings, and discard. Cover and chill drippings, if desired. Stir together drippings, dried cherries, and pear slices in a saucepan over medium-low heat and cook 8-10 minutes, stirring occasionally, or until pears are tender. Serve warm sauce with ham.

No Box Mix For Me!!! Or, Comfort Food For Cold Weather

183:741545877 (Sandi Smith) — Fri, 06 Dec 2019 00:43:15 GMT

Comfort Food For Cold Weather

Well, Thanksgiving has come and gone and here we are, heading willy-nilly into the Christmas season. Whew! It’s all moving so fast! Before I go further, I know that many of you are going to ask how our vacation was. Funny you should ask! I’ll give you the short version and then the long version. If you want to skip the long story and head down to the recipe for my cousin’s absolutely amazing Mac ‘n Cheese, look for RECIPE READERS START HERE. Otherwise, here we go…

Short version: Vacation was short. We didn’t make it to Pittsburgh and came home after one night away. We’re a little disappointed, but we still have a visit to Pittsburgh to look forward to. So, we did get away, ate some good food, saw the Flight 93 Memorial and the delightful little town of Bedford, and came home to finish resting. Now you can skip the next 4 paragraphs to get to the recipe.

Long version: We started by hosting a lovely Thanksgiving dinner at our house for a small gathering of 10. It was nice to have a small group and just relax around the table.

On Friday morning, we took our time packing and left in perfect time to visit the Broad Street Market and grab an early lunch at The Millworks. They were featuring an incredible sandwich of homemade pastrami (the REAL stuff – cured and smoked in-house!) on our Marble Rye. (What can I say…we love tasting what chefs do with our products.) Then, off we went – Westward.

We had planned to stay overnight in Bedford, see the sights, and continue on to Pittsburgh. So, we took the evening to do a driving tour of covered bridges in the area. It was so neat! Some of them were tucked back on roads that are clearly seldom traveled, between farm fields and rolling hills. We passed hunting camps, lots of barns, and a whole field of buffalo.

The morning found us at a charming farm-to-table restaurant off the beaten path that served the most amazing breakfast. (If you make it out to Bedford, look up the Horn O Plenty restaurant and AirBnb!) Leaving the restaurant, we turned in the direction of the Flight 93 Memorial.

While Tom was driving, I started getting texts from our girls – one who attends school in Bloomsburg and one who lives in the Midwest – that they were both leaving early to return to their respective locations because of the oncoming storm. Well, Tom and I had basically been off the grid, so we didn’t have any idea what they were talking about. Then the weather alerts started coming in…Winter Storm warnings. Inches of snow followed by layers of ice starting just after midnight Saturday. Ugh.

Decision time. We concluded that we would continue our visit to the memorial, return to Bedford for a nice lunch and jaunt about town (and it is a lovely little town worthy of a visit!), then we would head home. I did leave out the part about catching Tom’s cold, which had me not feeling the greatest.

So, there you go. Vacation was short, but we got to spend time together away from our daily lives and we still have the Pittsburgh sights to look forward to.

RECIPE READERS START HERE! Now for this week’s recipe! It comes to us courtesy of a cousin who works with us. You may have met Rosita on a Friday at the bakery. Her grandmother’s Mac ‘N Cheese is legendary, and she was willing to share it!

A couple of notes: The dish is best if you use a combination of cheeses. Rosita gets the cheese ends at a local grocery and grates them all together. I would use our volcano cheese, which is a combination of Havarti, Smoked Gouda, Sharp Cheddar, and Co-Jack. Other good ones would be fontina, gruyere, and mild cheddar. If you can’t find an assortment, my default would be sharp cheddar. Also, the recipe calls for buttered breadcrumbs. We sell breadcrumbs. If you need some, just ask.

Grandma’s Mac ‘N Cheese

For the mac ‘n cheese:

1 c uncooked elbow macaroni

4 T flour

½ t salt (optional…Cheese tends to be fairly salty and if you’re using salted butter you might not need this.)

4 T butter

2 c milk

1 c grated cheese

Pepper to taste

For the topping:

3 T butter

¾ c breadcrumbs

Prepare macaroni as instructed on package. Melt butter in a saucepan. Add flour and stir until the flour becomes a paste. Slowly add the milk and bring it to a boil. Remove pan from heat, add cheese, optional salt, and pepper. Pour mixture over cooked macaroni in baking dish.

For topping: Melt butter and add breadcrumbs. Stir to coat.

Spread breadcrumbs over the top of the mac ‘n cheese. Bake at 350 for ½ an hour.

Warm Fare For Cold Days - Eastern European Style

183:741545877 (Sandi Smith) — Fri, 15 Nov 2019 00:47:39 GMT

Colder weather is here so it's time for tummy-warming food!

And…the countdown is on! It’s just a couple of weeks until Thanksgiving and we’re all excited for the holiday. One of our daughters has been in the Midwest since August and this will be her first time home since then. I can’t wait to see her. Another daughter will be home from college for the holiday and our son will be here with his famous green bean casserole. I’m roasting the turkey at the bakery (those ovens do an amazing job!) and the majority of the meal is coming home from the bakery with us – rolls, stuffing, desserts. Vegetables will come from Massers and probably be roasted in the ovens while we wait on customers that Wednesday. The only things left to do are the gravy and cranberry relish that I featured last week in the newsletter. Ha! A No-Problem Thanksgiving feast! (Now to pull it off! ��)

As for the run up to the holiday, it’s soup time. The cold weather is here and I overheard Tom saying to someone today that he knows he’ll be making soup this weekend, he just isn’t certain what kind. Well, I’m going to campaign for this recipe – Hungarian Mushroom Soup. It’s a true Eastern European treat and can be made vegetarian by using vegetable broth rather than chicken broth. Also, I prefer the Hungarian Sweet Paprika to the plain paprika I use on my deviled eggs. Like any good soup, it is a great centerpiece for a meal if served with a nice crusty loaf of bread and, maybe, a salad. For a richer flavor, I tend to use a variety of mushrooms, just as I do in our mushroom pies. Oh, and you can serve it in our bread bowls that Tom’s been making each Friday!

Before we get to the recipe, let me highlight a couple of things for this week. For those of you who love our Everything Onion bread, you’re in luck! We will have that available, as well as the sandwich and slider rolls. Of course, we will also have the wonderful Everything Turkey boli rolls that we make with that bread, so if you want some, be sure to shoot me an e-mail. They go fast. Next, we’ll have our very popular Pumpkin bread and the accompanying boli roll – Fall Flavors. If you haven’t tried it, the Fall Flavors boli is Thanksgiving in a boli roll – pumpkin bread surrounds tender slices of turkey highlighted with a lovely sharp cheddar and studded with dried sweetened cranberries. Yum!

As for the sweets menu, get out that jar of lemon curd you’ve been hoarding. I’m baking Blueberry Lemon Scones this week and they just cry out for a dollop of that custard on top. Among the other treats will be our Shoofly Pie. (If you haven’t tried it yet, please, please give it a taste. It’s not like any other you’ve tasted. I promise. Even if it’s not your favorite, you should try it anyway. You just might like it!) Anyway, I’m also bringing out our Pumpkin Pecan Pie for the first time this season. That reminds me…if you haven’t yet, you should get your order in for the holiday. We’re getting lots of orders for desserts and rolls and I’m in the planning stages for production. It would be oh-so-helpful to know soon how much of everything we’ll be making. ��

I almost forgot! We just got a new shipment of beautiful hand-crafted woodcraft. Not only do we have our cutting boards, but we’ve got all sorts of other beautiful wood pieces for your kitchen or for gifting! I’ve also bottled more of our own vanilla extract that so many of you love for holiday gifts. Stay tuned for more vanilla bean sugar, too. I have to get it made, but it’s coming soon!

Well, on to the recipe. This is an easy one, it just takes a little time to chop onions and mushrooms. The rest comes together quickly.

Hungarian Mushroom Soup

4 T butter

2 c chopped onions

1 pound fresh mushrooms (I like to blend white, crimini, and shitake mushrooms.)

2 t dried dill

1 T Sweet Hungarian Paprika

1 T soy sauce

2 c chicken broth

1 c milk

3 T flour

Ground black pepper to taste

1 t lemon juice

2T chopped fresh parsley

½ c sour cream (or plain Greek yogurt) plus some for garnish

Melt butter in large pot over medium heat. Saute onions in butter until translucent, about 5 minutes. Add mushrooms and saute about 5 more minutes or until the juice begins to come out of the mushrooms. Stir in dill, paprika, soy sauce, and broth. Reduce heat to low and simmer 15 minutes.

In a separate bowl, whisk milk and flour together. Pour into soup and stir well to blend. Cover and simmer 15 more minutes, stirring occasionally.

Just before serving, stir in black pepper, lemon juice, parsley, and sour cream. Allow to warm briefly (3-5 minutes). Serve immediately with additional parsley, lemon juice, and sour cream for topping.

Psst! Pass The Gravy! And The Pink Stuff...

183:741545877 (Sandi Smith) — Fri, 08 Nov 2019 01:26:00 GMT

We all have holiday traditions. Here are two of favorite traditional parts of the Thanksgiving meal.

Lately I've been reviewing past newsletters and recipes. Our holiday season wouldn't be complete without a couple of old favorites. So, as I do every year, here is a holiday tradition via e-mail...

The last few weeks, we’ve been gearing up for our Thanksgiving menu that will be a big part (we hope!) of your holiday meal. We have dinner rolls, stuffing mix, muffins or buckwheat pancake mix for breakfast, and all sorts of desserts. Oh, and how can I forget our new Onion Dip that is perfect for the veggie platter we set out for "grazing time" before and after the meal. (Or, is our family the only one that spends the entire day munching?)

I found this recipe a couple of years ago when I was cooking Thanksgiving dinner for the very first time. We had a crew of folks coming over (about 17 of us, total, if I remember correctly) and I was in a panic about getting everything done. I discovered that you can make almost the entire meal ahead and it still tastes great. (The turkey roasts beautifully in a big, commercial convection oven…Yes, I did the bird ahead at the bakery while we were waiting on customers. It worked!)

Don’t forget dessert – Pumpkin Pie, Pumpkin Roll, Apple Crumb Pie, Rustic Fruit Tart – we have them made and ready for you. (If you haven’t yet placed an order, never fear. Let me know as soon as possible and we’ll have it for you to pick up on Wednesday, November 27 between 8 a.m. and 3 p.m.!

Now, without further ado, here are the recipes!

From Susan Stamberg:

Mama Stamberg's Cranberry Relish

This relish has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches and with roast beef.

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar ("red is a bit milder than white")

Directions

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," Stamberg says. "I'm sure there's a setting on the food processor that will give you a chunky grind, not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy and shocking pink.

Make Ahead Gravy

6 turkey wings (or thighs for deeper flavor)

1 medium onion, peeled and quartered

1 cup white wine

2 quarts chicken broth (I use Better Than Boullion to save time.)

3/4 cup chopped carrot

1/2 teaspoon dried thyme

3/4 cup all-purpose flour

1/4 teaspoon ground black pepper

Directions

Preheat oven to 400 degrees F (200 degrees C). Arrange turkey roasting pan. Add the onions. Roast in the preheated oven for 1-1/4 hours or until browned.

Serve immediately or pour into containers and refrigerate or freeze.

As always, I'd love to get your feedback. If you have favorite holiday recipes or traditions, please share them and, if possible, I will pass them along!

When Chaos Reigns, It's A "Dump Soup" Day

183:741545877 (Sandi Smith) — Fri, 01 Nov 2019 00:03:56 GMT

I'm Too Busy...I Have No Time Or Energy To Cook! Save Me From This Chaos!

I know this is an oft-used refrain, but this week was REALLY busy. Between relatives having major surgeries, kids all texting to keep up with the goings-on, kids (and their dog) coming to visit for a few days, and prepping for and executing an appearance on Good Day, PA!, it really has been busy. Fortunately, it’s all been good. The surgery went well, the kids are all in the loop, visitors had a nice stay and have returned home safely, and my appearance on the TV show was a success. (Whew! Another one done!)

Prepping for Good Day is always interesting. Not because I don’t know what to talk about – there’s always something happening in the bakery and tasty treats to talk about, especially with the holidays coming up – but because there’s so much to bake to take to the show. Tuesday was crazy. We were doing all the usual baking for our wholesale accounts, getting some things prepped for this weekend’s market, and baking pumpkin pie, rustic tart, breads, and other treats for the show. Then we had to pack everything up for transport.

Wednesday morning we left the bakery by 8:30 to get to the studio by 9 and set up for the show at 10. I was blessed to have my daughter - the artist - along to help me set up all our breads and pastries for the cameras. Once we were finished with both appearances – we had one segment at the beginning of the show, then another one later – we headed out and got back to the bakery by 11:30. What a whirlwind of a morning.

Oh, did I mention that we had my daughter, her husband, their dog, and our son for dinner on Tuesday night, then had our son back for a birthday dinner again (with pumpkin pie for dessert!) on Wednesday night?

Now you see what a crazy week it’s been and will understand why I enjoy a recipe like the one featured this week for Taco Soup. It’s what I call a dump soup. You have a bunch of ingredients and you dump them in the pot, let it simmer for a short while, and serve.

Before I get to the recipe, I just have to mention a couple of highlights for this weekend’s menu. Pumpkin continues to be a theme in the bakery as we get closer to the Thanksgiving holiday. This week, I will have Pumpkin Upside Down Cheesecakes. These are beautiful little pumpkin cakes with a light, cheesecake on the bottom. The cheesecake is light because it is made with ricotta, like an Italian cheesecake, rather than cream cheese, like the American version. Ask for a taste when you stop by. Also, it’s apple season, so I have both Apple Crumb Pies and Rustic Fruit Tarts. The ingredients are similar, but you really have to experience both to appreciate the versatility of fresh, local apples and pears. Again, feel free to ask to taste!

Finally, just a reminder that if you see something you like on the menu and want to make certain you get it, please, please e-mail me and ask to have it set back for you. I hate to disappoint customers when things sell out before they get there.

Ok. Time for the recipe, the menu, and some rest for me…in that order.

Taco Soup

1 lb ground beef, cooked, seasoned and drained according to directions on taco seasoning packet

1 packet taco seasoning

1 T EVOO

1 medium onion, diced and sautéed

2 cloves garlic, minced and sautéed

2 15 oz cans kidney beans, drained and rinsed

1 15 oz can sweet corn, drained

1 15 oz can diced tomatoes with garlic and oregano

2 c chicken broth (I use Better Than Bouillon)

¾ c ranch dressing

Salt, Chili powder, and cumin to taste

Tortilla chips

Chopped avocado or guacamole

Sour cream

Salsa

Cook the ground beef and season according to the directions on the taco seasoning mix. Remove beef from the skillet and add EVOO (Extra Virgin Olive Oil), onion, and garlic. Sauté until just aromatic, not brown. In a soup pot, add beef, onions, garlic, beans, corn, tomatoes, and broth. Simmer for 15 minutes. Lower heat and add ranch dressing. Adjust seasoning with salt, chili powder, and cumin. (Use cumin sparingly. I usually add about ½ t to start.) Serve immediately with chips, avocado or guacamole, sour cream and salsa as accompaniments.

Chillin' This Fall? Time To Warm Up - Hot And Spicy!

183:741545877 (Sandi Smith) — Thu, 24 Oct 2019 23:06:58 GMT

Time to warm it up with this amazing pumpkin stew!

Before we get to the recipe, let me update you on some goings-on. This Wednesday, Sandi’s Breads will be making an appearance on Good Day, PA! We do this a couple of times each year to let folks know who we are and what we do. We’ll be showing off some of our holiday treats. If you have ideas of what we could share with the audience, I would love to hear from you!

We are also gearing up to take orders for Thanksgiving. I know it seems early, but the holiday is just a few weeks away. We do have order forms on the counter. As always, if there is something you would like to have that isn’t on the form, please let us know and we can almost always make sure to have it for you. The two things I forgot on this version of the order form are stuffing mix and dip. If you will want either of them for your family feast, please write them in!

Now, back to the recipe. This amazing soup/stew of vegetables and rich, spicy, mildly sweet broth is a combination of flavors that is unusual in our culture, but no so in many others.

Pumpkin and Vegetable Stew

1 T EVOO

1 med onion, diced

3 cloves garlic, minced

1 small pumpkin (I use butternut squash)

3 1/2 c chopped tomatoes

2 cans (19 oz) black beans, drained and rinsed (Yes, you must do both. Surprisingly, you might lessen the “aromatic effects” of the beans by doing so.)

16 oz stock – veggie, chicken, or beef will all work – your preference

2 Tbsp brown sugar or maple syrup (I’m going to try the maple syrup! I think it will add a fantastic aromatic effect to the stew.)

1 Tbsp chili powder

1 Tbsp ground cumin

1 tsp ground oregano

½ tsp cinnamon (Yes! Cinnamon is not just for your latte anymore! Don’t (!!!) leave this out. Part of the amazing flavor of this dish is directly related to the inclusion of this spice.)

4 tsp sea salt (use ½ tsp smoked sea salt in place of ½ tsp regular for a nice change and additional depth of flavor)

1 bell pepper, diced (You may use yellow or red for this dish, but green will add a nice crisp flavor that will not be overrun by the sweetness in the dish.)

1 c fresh or frozen corn

Cut the squash in half, place face down in a microwaveable glass dish. Microwave for 5 minutes on high. When cool enough to handle, scrape seeds out. Cut into chunks (1/2-inch dice).

"Fallin'" For A Great Meal Or Here Pig, Pig, Pig!!!

183:741545877 (Sandi Smith) — Thu, 10 Oct 2019 23:37:51 GMT

Fall menus don't have to be complicated, just warm and tasty!

I love Fall! Who doesn’t love the crisp morning air and the beautiful colors on the trees. Pumpkins, corn stalks, and mums are everywhere encouraging a festive mood in preparation for the holidays. At the bakery, we’ve been working on the holiday menus and cranking out the flavors of fall with lots of pumpkin and apple pastries. (I know some of you have noticed!) I’m psyched to get working on this year’s Rustic Fruit Tarts and have already brought Pumpkin Custard Pies onto the menu. With all of that, I still want to have time in the evening to have a nice meal with Tom (and possibly with our son who pops in some nights when he’s in town). So, I take advantage of what we have in the bakery to make a meal delicious and easy. This week it was a bag of stuffing.

On Wednesday, we put in a very long day at the bakery and I just wanted a hot meal when I got home. Luckily, I had a few pork chops in the fridge for the occasion. I did a quick pan sear and popped them in the oven until the internal temp was 145. While that was going on, I sautéed the asparagus, steamed the broccoli and cauliflower, and got the stuffing steaming in its pot. It was a quick, easy meal and we all got to enjoy a nice sit-down and visit while we ate. We finished up with a nice digestif (after dinner drink) and more visiting with our son before he had to run to his next engagement.

It was a delightful evening made even more enjoyable by the fact that I didn’t have to spend a lot of time in the kitchen. In fact, this recipe is so easy I almost feel guilty publishing it. All you need is a few medium-thick, bone-in pork chops and a seasoning blend of your choice. My go-to is either Montreal Chicken Seasoning or Chef Tim’s Savory All-Purpose Seasoning (which you can pick up at Nut ‘N Pickle at the market). A good skillet that you can transfer from stove to oven is also key. I’m going to include a follow-up recipe for a Garlic Thyme sauce, too. I didn’t make it this week but have in the past. It’s amazing and worth a few extra minutes.

Pan Seared Pork Chops

3 bone-in medium thick pork chops

1 T EVOO

1 T butter (Yes, I know…but it makes everything taste so amazing! You can skip it if it will mess with your diet. I almost did, but I needed a treat and this was it.)

2 t seasoning blend

Preheat oven to 300 degrees. Remove pork chops from packaging, rinse, and blot dry with a paper towel. Season chops with about ½ t seasoning per side. Heat the oil and butter in the skillet until it shimmers. Sear chops until they have a nice light brown crust on each side. Then pop them in the 300 degree oven for about 7 minutes or until the internal temp registers 145 degrees. Remove them from the oven and let stand, covered, for 5-10 minutes. In the meantime, if you want a great sauce to go with them, return to that pan. (If you are serious about the sauce, have all the ingredients ready to go before starting the chops, that way when they are done you can finish the sauce while the chops are resting.)

Garlic Thyme Sauce

1 large shallot, minced (about 4 T)

2 medium garlic cloves, minced or pressed (about 2 t)

¾ c low-sodium chicken broth

½ c dry white wine

1 t minced fresh thyme leaves

¼ t white wine vinegar

2 T unsalted butter, chilled and cut into 3 pieces

Table salt and ground black pepper

Pour off all but 1 t oil from the pan used to cook chops and return pan to medium heat. Add the shallot and garlic, cook, stirring constantly, until softened, about 1 minutes. Add broth and wine, scraping up any browned bits. Bring to simmer and cook until sauce measures ½ cup, about 6-7 minutes. Off heat, stir in thyme and vinegar; whisk in butter, 1 T at a time. Season with salt and pepper to taste. Serve immediately.

Just the Facts, Ma'am

183:741545877 (Sandi Smith) — Thu, 03 Oct 2019 23:03:23 GMT

Some weeks are just tough. When it gets tough, we bake...it's been a baking week.

It's been a long week, but somehow we're gettin' it done. So, tonight I'm just focusing on the facts - the wonderful breads and sweet treats we've got for you this weekend.

We're finally into the Fall menu and I'm gearing up for the holidays. This week we're bringing Pumpkin Pies back!!! Yahoo! They're one of my absolute favorite. When the kids were small I used to have to make four at a time because we'd eat them with every meal. (Hey! That's almost all the food groups there!)

Another specialty loaf this week will be the round, braided Challah that we introduced last week. The upcoming holiday of Yom Kippur is a fast day, but the "Break the Fast" at the end of the day is a feast. What better way to celebrate than with a fresh loaf of Challah and your favorite variety of honey drizzled over it. Yum!!

I just realized that, while I tend to mention breads and sweets, I never talk about the cookies. We have some great seasonal cookies! If you haven't had a chance to try our Molasses Ginger or Pumpkin Snickerdoodle cookies, just ask for a taste. Another favorite is the "Not Your Mama's" Chocolate Crinkle cookie. It is intensely chocolate with a soft, chewy center that includes melted bittersweet chocolate chunks. You must try it. (It's Tom's favorite cookie.) As we get closer to the holidays, I'll be bringing out some other seasonal cookies, so make certain to check out that section of the bakery case.

I'm not going to be able to give you a recipe this week because it's been so intense I've not had a chance to work on that, but I didn't want you to miss out on the menu. So, here's the deal...check out the menus below and e-mail me your order. If you have a recipe you'd like me to share, you can e-mail that, too. Have a wonderful evening and we'll see you this weekend at the bakery!

Challah, Honey, and Happy New Year

183:741545877 (Sandi Smith) — Fri, 27 Sep 2019 00:13:15 GMT

Challah - the quintessential bread for Jewish celebrations - is a great way to start a new year

It’s Fall and for our customers who observe the Jewish holidays, it’s a season of renewal - the Jewish New Year. As a child, I loved Rosh Hashana. It meant family time with grandparents, aunts, uncles, and cousins. It also meant all manner of good food shared in a happy, noisy reunion around my grandmother’s big dining table.

The evening would start with the blessings over the candles, wine, and bread. We always had a round Challah that my mom would bake for the occasion. We would enjoy thick slices of it dipped in honey to signify the wishes for a sweet New Year. Although my mom didn’t braid her loaves like I have, it was always such a treat.

The meal itself began with clear, delicious chicken soup accented with fluffy matzo balls and a carrot or parsnip to add more flavor to the savory broth. Then, we would enjoy Grandma’s brisket with sides of vegetables and potato kugel. (Kugel, for the uninitiated, is basically the best tasting potato pancake you can imagine made up as a casserole that everyone can share. It makes my mouth water just to think of it!) During the meal, we would eat apples dipped in honey, again signifying wishes for a sweet new year to come. Finally, dessert meant Grandma’s sweet honey cake served with tea and other pastries like rugelach. (Rugelach is a sweet, delicate cookie filled with jam, raisins, and ground nuts.)

Now, even if you don’t observe Rosh Hashana, you can enjoy some of the delectable treats that come with the holiday. My kids would have me share the recipe for potato kugel, but I would rather give you a chance to enjoy a sweet main dish – Honey-Orange Chicken – with a loaf of our round, braided Challah on the side.

This recipe comes from Joan Nathan’s cookbook, The Jewish Holiday Kitchen, a virtual bible of Jewish cooking. I hope you enjoy it. And, don’t forget to let me know asap if you need a loaf of Challah. We have only a few left already and will have to make more. (E-mail me back if you want one!)

Honey-Orange Chicken

2 eggs

2 t water

1 c breadcrumbs

1 t salt

½ t pepper

2 3-pound fryers, cut up (You can get these at the market and Jacob will be happy to cut them up for you!)

½ c vegetable oil

1 c hot water

¼ c honey

1 c orange juice

2 T grated fresh ginger or ¾ t ground ginger (I always go for fresh ginger, as it has a taste like no other and will bring a delicate aromatic to the sauce that ground ginger won’t.)

Beat eggs with 2 t water. In another bowl, mix the breadcrumbs with salt and pepper. Dip chicken pieces in egg mixture and then in breadcrumbs. Heat oil in heavy skillet and brown chicken on all sides. Preheat oven to 325 degrees. Combine 1 c hot water with honey and orange juice, stir in ginger. Place chicken in casserole and cover with honey mixture. Cover and bake in oven for about 45 minutes, basting occasionally. Serve over rice.

Bakery Disasters And Fun Flashbacks

Fri, 20 Sep 2019 00:48:50 GMT

Some Days At The Bakery Are ... Adventures

Some days in the bakery are great. Others are…adventures. As I write this, I’m recovering from an adventurous day. Don’t worry! No injuries involved! Just a few interesting events.

First, we forgot to add the mint to the mint brownies. No worries though. We just put the batter back in the bowl and added the mint. Next, I baked the brownies…at a temp 50 degrees higher than usual. Fortunately, I discovered the error before I ruined the 6 pans of brownies in the oven. Whew!

So, we managed to get through those events relatively unscathed. The next one, not so much. I’ve been playing with different chocolate cake recipes recently and have even developed a new chocolate buttercream to go with them. (Some of you might have tasted one of my recent chocolate cake projects. It was pretty yummy with the new chocolate buttercream on top!) Tom has been very encouraging through these various iterations. So encouraging, in fact, that when he said I should make a layer cake with one of the recipes, I agreed. Today was the day.

I got out my recipes and dove in. Two layers and one bundt cake later, I called it a chocolate cake day. That is, until I got the cakes out of the pans. The first layer cracked and would have completely fallen apart as I took it out except that I managed to put it down quickly. The second came out just fine because it treated it like delicate, fine china. It was clear that this cake was not the right one for layering. The bundt cake was, well, let’s just say that when I handed the “empty” pan to Noah, one of our bakers, he asked, “Do you want the other half of your cake?” So, I had 1 ½ layers of a yummy cake, and a disastrous round, “not” bundt cake, all with some amazing chocolate buttercream. (As an aside, I have to tell you that I also “messed up” the buttercream by mistakenly using the 2-Tbsp measure instead of the 1-Tbsp one so I inadvertently doubled the cocoa powder in the frosting. Fortunately, it still tasted good enough to eat.)

What a day! The lesson here is, don’t be afraid to experiment. Sometimes things turn out great. The rest of the time, just ice the cake, eat it up, and don’t worry. As long as you’re getting your vitamin c – chocolate – everything will be just fine.

With all of that going on, I sure you can understand why I was just too worn out to cook. (Tom made burgers on the grill and served them on our burger buns. Yum.) So, here you go. This week’s recipe is a blast from the past. Enjoy!

From Spring 2015:

This week brings to an end the 2015 track and field season for our daughter. Just like soccer season, track season means lots of meals cooked on the fly and served up late. (Between running in the door and getting started on homework for both school and business, we do what we have to do!). This week’s “Mad Dash Meal” was based around the beef cubes I had forgotten (but not for long…don’t get upset), a bag of beautiful colored peppers Tom brought home, and creative use of sauces and wine.

A pound or so of beef cubes marinated in the teriyaki sauce (that same sauce I couldn't find two weeks ago - for the record, it was in the fridge at the bakery...don't ask) made a great start. Then, I used a technique I learned from a great Chinese cookbook – dredging the meat in corn starch – before browning it in a hot pan with coconut oil. Once the meat was cooked, I moved it to a bowl and added washed, uncut green beans to the same pan. Cooking them quickly at a high temp gave me a bright green bean with a bit of crispness. Then, off to the side went the beans. The final ingredients were three colored papers – red, orange, and yellow – sliced into strips and sautéed quickly in the same pan. After all that cooking, the pan had a layer of flavorful bits stuck to the bottom. It was time for some serious deglazing.

My first choice for a dish like this would always be a dry sherry. However, once again, I was missing a key ingredient. (Surprise!) So, I pulled a bottle of merlot off the wine rack and poured a good bit into the pan. As it cooked down and loosened the bits on the bottom of the pan, I went searching for other things to add. TaDa! That amazing garlic sauce from Torchbearer became my new key ingredient, again. A healthy addition of “Oh My Garlic!,” a few splashes of soy sauce, and a couple of tablespoons of brown sugar later, and we had a fantastic brown sauce. I added all the meat and veggies back to the pan for a bit of warming and I tossed it all into the serving bowl.

The best part? My daughters pronounced it a great dinner! And, it took about 20 minutes.

I don’t tell you these things to brag, rather to reiterate that most great food begins when we look at what we already have on hand. Keeping good fresh vegetables in the fridge, along with a few well-chosen sauces and some wine will ensure you always have the makings of a tasty meal you can create at a moment’s notice.

Mad Dash Meals –

Beef with Green Beans and Peppers

1 ½ lbs beef cubes (with enough corn starch to dredge them in)

1 lb cleaned green beans

3 colored peppers – red, orange, yellow

1-2 T Coconut oil

¼ c Torchbearer’s Oh My Garlic sauce (or any good garlic aioli – you can even make your own!)

¼ c Merlot

2 T soy sauce

2 T brown sugar

The only thing missing is a fresh loaf of Country French bread to sop up the sauce. Pick it up this weekend at the bakery. The other makings of this recipe are all available at the market (except the garlic sauce, which is available at the grocery store).

No Faux Pho Here! Just The Real Thing!

183:741545877 (Sandi Smith) — Thu, 12 Sep 2019 23:04:25 GMT

Every once in while you have to get out of your comfort zone and have an adventure in the kitchen. Here's one that's worth the effort.

Before getting into this week’s culinary adventure, I wanted to highlight a few menu items that we’ll be featuring for you. This week is all about pumpkin. We are beginning our Fall offerings and wanted to do it with a bang. So, pumpkin donuts with spiced cider glaze, pumpkin snickerdoodles, pumpkin roll (Yes, that favorite has finally arrived!), and pumpkin bread for your breakfast toast or French toast or turkey sandwich with cranberry mayo are all gracing our display case and bread shelves. What? Never had these before? Ask for a sample! We would love for you to taste some of these wonderful seasonal specialties. Other items to check out…my Shoofly Pie. If you don’t like Shoofly Pie, that’s ok. Try it anyway. I have to admit that Shoofly was never a favorite of mine. So, I made one that I like and it’s not like any other you’ve tried before. Like with anything else we produce, we’re delighted if you’re willing to have a taste. Also, check out our Fig Loaf. It’s amazingly flavorful and makes excellent bread for savory or sweet applications. We’ll have a sample of it, as well.

Now, thanks for your patience and here’s this week’s recipe. Ok. Ok. This week it’s not as much a recipe as an experience ... and some guidelines for you to recreate it in your own kitchen.

Last Saturday after work, Tom and I were treated to an amazing experience. We were invited to dinner at our neighbors’ house where they served us true Vietnamese Pho. I learned some interesting tricks for cooking authentic Vietnamese cuisine. My favorite was one of the techniques they use to flavor the chicken broth that was is the base for the pho. (My neighbor was going to let me help cook so I could learn while we cooked, but she told me if she had waited until I got home we wouldn’t be able to eat until 10 p.m.. I was glad she started without me! You can make beef pho as well, but it takes two days to cook the ox tail, so we stuck with chicken.)

You must bear with me here. I know many of you would not consider making your own chicken stock, but for some occasions it is worth it. This is one of those.

As Ngoc explained to me, you must start with a whole chicken, which cooks in well-salted water. (Pick up the chicken at Dutch Country Poultry here at the market!) The key here is salting the water enough and covering the whole chicken. (No salt equals bland chicken.) This is an easy way to begin an exceptional meal, just don’t boil the chicken. Bring the water to a low boil then immediately turn down to a simmer. If you boil the chicken, your broth will be cloudy - not the delicate, clear broth you are looking for. When the chicken is cooked through, remove it from the pot, debone it and cut the meat into bite-sized pieces.

You now have a whole pot of clear broth ready to be finished into homemade chicken stock. To this, you will add one onion cut in quarters, one thumb-sized piece of fresh ginger peeled and cut in three pieces, two sticks of cinnamon (yes, that’s right…cinnamon. You mustn’t use the ground, just the stick. It will round out the flavor of the soup. Don’t worry either. It won’t make it seem sweet.), and 5 whole cloves (the spice you usually see stuck in an orange at Christmas time.). Once again, you will simmer the stock. (If you need to add some flavor, don’t hesitate to grab the Better Than Bouillon.) When it is done - when it tastes like you can't stop tasting it - pull out the spices and ginger. Now you have a pot of pure, delicious, homemade chicken stock.

Having explained how to make the stock, Ngoc proceeded to demonstrate how to cook the rice noodles. Now, we love Asian food, but cooking rice noodles has always intimidated me because it’s not like cooking pasta. You don’t boil them in the water for 8-10 minutes. You’re supposed to soak them, according to the directions on the bag. However, Ngoc showed me that she takes a pot of simmering water and places a strainer into it. She grabs a serving’s worth of noodles and stirs them into the pot. As they cook, she keeps stirring with her chopsticks. This takes about 1 minute, at most. Then she grabs the strainer out of the pot, drains the noodles and moves them to a bowl. So simple.

When each bowl had a serving of noodles, she topped them with chicken, scallion pieces cut about 1-inch long, fresh Thai basil (Which I provided from my herb garden…I was so proud to be able to contribute!), and ladled fresh-made chicken stock on top. At the table, we added the usual accompaniments – jalapenos, fresh bean sprouts, more basil, cilantro, and lime.

It was a wonderful evening and an incredible feast. If you don’t feel up to the whole process, keep in mind that the broth will take care of itself while you do other things. It’s really not that difficult. I encourage you to step out of your comfort zone on this one and dive into a great culinary adventure yourself.

Happy Eating!

My Life In Food

183:741545877 (Sandi Smith) — Thu, 29 Aug 2019 23:20:59 GMT

Many Chapters, So Many Cuisines

As many of you know, I’m not a native Pennsylvanian. I like to tell people that Tom imported me. I actually grew up in various places around the country. That came into play recently when I was visiting with an international chef and talking about native PA cuisine. As we chatted, I realized that I divide my life into food chapters. (Some folks differentiate stages of their lives according to their schooling – undergrad, med school, internship, residency – you get the idea.) Since I grew up on both coasts, I experienced a wide range of cuisines, hence the food chapters of my life.

My early years were spent in New York (bagels, anyone?) and California (fresh fish and seafood! Yum! Also, great Chinese and Mexican cuisine.). And then I had my first real experience of American agriculture when we moved to rural Washington state. (If you ever want to truly experience a growing season on a large scale, that is a great place to do it. That area of Washington – the Yakima valley - is known for growing much of the country’s cherries, apples, grapes, hops (yes, the whole valley smelled like a brewery during that harvest!), sugar beets, and many other products). So, I developed a great appreciation for fresh fruits and vegetables while living there. Next, we relocated to Maryland where I learned again how wonderful it is to be near the water and have access to a fresh fish market. Amazing fish and seafood, and, of course, Maryland blue crabs. My next food chapter was crafted in southern VA where I learned what a good Southern biscuit is. (This is not something to be taken lightly. A good biscuit is not easy to find and requires specific ingredients to perfect the tenderness and the rise.) Finally, I ended up putting down roots in Central PA and my life has never been the same.

The food culture here is unique. Imagine my surprise when I learned that chicken pot pie does not have a crust, and that an apple dumpling is considered a complete meal! (I was thrilled!) Some things I haven’t ever adjusted to, like pig stomach. Others, like strawberry shortcake served with fresh, field-ripened berries and milk poured over it, have been welcome delicacies added to my repertoire.

My latest appreciation is for a simple treat that highlights the vine-ripened tomatoes we’ve been getting lately. My wonderful mother-in-law introduced me to this simple, flavorful method of featuring a tomato in a way that even the kids love. My own contribution is the bread.

Picture an open-faced sandwich with tomato, cheese, bacon (yes! The ultimate condiment!), and asparagus. All broiled to perfection and served piping hot from the oven.

The Easiest Dinner Ever!

Ingredients

2 large slicing tomatoes

4 slices cheese (we prefer provolone or muenster)

1 pound bacon, slices cut in half

4 slices Sandi’s Bread – any kind from Dill ‘n Veggie to Asiago

Begin by cooking a pound of bacon in the oven at 400 until crisp. (Don’t worry about it being too much bacon. You will save the extra in the fridge and use it to dress up salads, your breakfast eggs, and most anything else that needs a little salty kick.)

When you remove the bacon, reset the oven to broil.

Next, take four slices of our bread of your choice (we are currently enjoying a lot of Dill ‘n Veggie bread, as it compliments the tomato so well) and toast them. While they are toasting, slice tomatoes. Wash and dry the asparagus and cut into 4-inch pieces.

Finally, layer the toasted bread with tomatoes, asparagus, cheese, then bacon. Tuck under the broiler for a few minutes until the bacon is sizzling and the cheese bubbles.

Now you have a celebration of flavors and textures that highlight the fruit of the season! Enjoy!

As a side note, I always love hearing about your culinary adventures. Please share with me what your favorite seasonal treats are, especially if you are able to include any of our products!

Tomato? Tom-Ah-Toe?...Let's Just Eat!

183:741545877 (Sandi Smith) — Fri, 23 Aug 2019 00:45:00 GMT

So many varieties, so little time.

Before I get started on the recipe for this week, can we just take a minute to note that today (Yes, today!) is National Pecan Torte Day? Wow! So, in honor of this momentous occasion, I have made lots of little pecan pies! (I don’t make tortes. Pie is the closest I get.) Therefore, this week when you stop by the bakery, please bring your pecan pie appetite.

Now for our regularly scheduled blog…This week I have gotten messages from friends with gardens commenting on the abundance of tomatoes, specifically cherry (or grape) tomatoes, they are dealing with. This reminded me of a recipe a dear friend shared with me many years ago and it’s the absolute best way to use up those excess tomatoes, as well as the prolific green beans you might have been harvesting. (I remember having to walk up and down the many rows of green beans as a child. It seemed like they were never-ending.) If you don’t grow a garden, no worries, Masser’s at the market has you covered with plenty of both tomatoes and beans and you don’t even have to go out in the hot sun to pick them.

Other items for this recipe? Well, butter is essential. You can use olive oil, but it just won’t be the same. I tend to focus on “lightening” the recipes, but this is one that needs the butter.

Want to make this more of a main dish? Find a container of small fresh mozzarella balls in herbed olive oil. Drain, then add the mozzarella when the dish is finished cooking. Serve with a side of Focaccia or Italian bread.

Green Beans and Cherry Tomatoes

1 1/2 pounds green beans, trimmed (I like to buy thin beans and keep them whole, but you can also get the heartier bean and cut into 2-inch pieces.)

4 tablespoons butter

1-2 teaspoons sugar

2 cloves garlic, minced

1/4 teaspoon pepper

Salt to taste (If you’re using salted butter like I do, you may not need any salt at all.)

1 tablespoon chopped fresh basil ( I have this growing in my garden and it’s taken off so much I’m looking for ways to use it up.)

2 cups cherry tomatoes, halved

Directions

Steam beans until bright green. They should still have a bit of crunch. Set aside.

Melt butter in a skillet over medium heat. Stir in sugar, garlic, pepper and basil. Saute garlic for a few seconds until very aromatic. Add tomatoes, and cook stirring gently just until soft. Add the beans to the pan and stir again to blend all ingredients. Serve immediately.

Now for a bit of a hot topic that I think deserves some attention. I get questions about this all the time at the counter and have decided that I need to speak to a wider audience to address this very important issue.

Much of the public has recently become interested in where their food comes from and how it is produced. This is a wonderful step and a great thing for American agriculture. However, there is so much misinformation available that folks are getting very confused. So, I’m here to straighten out a few misunderstandings about GMO products and wheat.

First it’s important to realize that many of the items you see in the store that are labeled non-GMO couldn’t possibly have GMOs in them because there are so few GMO products. Really. There are only 10 GMO products currently being sold and none of them are wheat. There is no GMO wheat approved or sold in the world. In fact, many years ago a company had started working on producing it, then put it aside.

Now for the other hot-button topic I get questions about…is our wheat organic. Well, no it’s not. Our bread wheat is certified chemical free. Which means it’s a step above organic. If you pop on over to the ingredients page on our website, you can read what Wheat Montana says about their process. They actually have an independent company certify that their wheat contains no chemicals at all. (There are chemical herbicides and pesticides that are approved for use in organic farming, in case you were wondering.)

I hope that answers a few questions without raising too many more. If you have questions, let me know. If I don’t know that answers, I’ll find them.

Empty Nest, Day 1

Thu, 15 Aug 2019 23:14:13 GMT

Empty Nesting Is...Hm.

As I sit here writing this, our daughter is packing her sister’s car to leave for a year in the Midwest. She’ll be in a program like the Peace Corps and will be working hard and playing hard and we’ll miss her so much. As a result of this, I’m not exactly up-to-snuff when it comes to writing this evening. So, this week you’re going to get a Where In The World issue of my blog.

Where in the world can you get Sandi’s Breads products? Well, funny you should ask. We currently supply a number of area restaurants and coffee shops.

If you’re in the Hershey area, you can find Grab-A-Nola bars at The Beanery on Research Blvd (near the Hershey Medical Center). You can also get a variety of breads and dessert at Irv’s Pub on Chocolate Avenue. We love Wednesday nights at Irv’s because it’s Fish and Chips night and their fish and chips are the best I’ve ever had. If you get one of their amazing burgers, ask to have it on one of our burger buns. (Our daughter had one last night and it was a culinary masterpiece of a burger.) Sundays mean brunch and Irv’s features our Challah as their French toast. Finally, ask for the dessert menu after your meal. Nate, the Executive Chef, makes to-die-for desserts and always has one of our pastries as part of the offerings.

In the Harrisburg area, you can dine at one of the most happening spots in midtown – The Millworks – and enjoy any number of their sandwiches and burgers on our rolls. They smoke their own meats, can their own pickled veggies, and make their own mustards, beers, and jams. This means their charcuterie board is nothing short of miraculous in its array of tastes and textures and all of it is accompanied with slices of our Country French loaf. Sunday brunch at The Millworks is a special occasion and our breads are a part of that, as well.

If you’re in the downtown area of Harrisburg and just looking to pick up a couple of things to make a meal, stop in at Provisions in Strawberry Square. It’s a little natural foods grocery store with a great selection that includes our breads, muffins, and cookies.

Elizabethtown is home to the Black Gryphon restaurant. It's a great place to try some new brews and enjoy Chef Anthony's creative prowess. He most recently designed some open-faced sandwiches (in the style you would get in the Netherlands) on our Bierbrot. Amazing. You must stop in and check it out.

Now, in the other direction, you can head to Jonestown and stop in at the lovely Swatara Coffee Company for a treat. Their beverages are exceptional, and their sandwich creations are both beautiful and delicious. They use a variety of our breads for their sandwiches and I love that they post many of them to Facebook and Instagram so we can keep up with their creativity. When John (the owner) comes to pick up their breads, he frequently regales us with tales of their latest sandwich inventions. (Last time I told him that he must start bringing samples. This drooling business is getting embarrassing.)

If you’re in Mount Joy, stop in at the Higher Grounds Café and enjoy a beverage and a Grab-A-Nola bar. And, if you frequent the Mount Gretna area, try the Timbers and have a French dinner roll with your meal.

No Where In The World discussion would be complete without mentioning that, for many years, we have been tracking where in the world our Grab-A-Nola bars have traveled. At this point, they have been on every continent except Antarctica. Most recently, they traveled to the Galapagos Islands. You can see many of the photos our friends and customers have sent us on both our Grab-A-Nola and Sandi’s Breads Facebook pages. Check out the photos from the Far East, Europe (No European tour would be complete without the Eiffel Tower, of course, and we’re proud to say that Grab-A-Nola has been there multiple times!), Australia, and many destinations in the Continental U.S.

So, next time you're just hanging around here in Central PA, head to a local eatery and treat yourself. And, if you are traveling anywhere, mention it to me and I’ll send along a Grab-A-Nola bar for you to enjoy and take photos of on your trip.

Yes! My Circus ... And My Monkeys

Thu, 08 Aug 2019 00:00:00 GMT

It’s here! It’s here! We are officially celebrating our 12thanniversary at the Farmstead Farmer’s Market! Twelve years is a long time and we have all of you to thank for our longevity and success. If anyone could have told us back in 2007 that we would have a crowd of loyal customers who visit every week, as well as multiple product lines that we bake for that wonderful crowd, we probably would have looked at them wishfully. Now we can just say, “Thank you!!” Tom and I will be working hard to continue baking your favorites, as well as introducing new products to keep your interest. (In that vein, if you ever have an idea, please don’t be shy about sharing it!)

As co-owners, Tom and I work together every day to bring you all the baked goods you see at the market. However, we don’t usually talk about what it’s like to have a “family business.” And, this is definitely a family endeavor. In fact, this summer we’ve been blessed to have two of our daughters helping us periodically. It’s been a treat. As a thank you, I got to indulge today in one of my favorite pastimes – experimenting in the bakery.

I’ve told stories in the past about how when we make mistakes, we make them on a much larger scale than we would at home. Well, when we do fun things we get to do them a bit bigger, too. That was the case today. With our daughter, Maya, leaving for school tomorrow (and contributing to our new empty nest experience), Tom and I decided to use some extra leftover sweet roll dough to make her a treat. (You should know that since they were school-aged, out children have perfected the art of buying their friends with baked goods. This time is no different…Maya is going to treat her new staff at school to this delectable confection.) A little dough, a bit of brown sugar and cinnamon, a few mini chocolate chips and a couple of hours’ proofing and baking time and we had a beautiful, mouth-watering Chocolate Monkey Bread loaf for her to take to school. (Now, before you get all excited, this is not going to be a regular offering at Sandi’s Breads. I only brought it up to demonstrate the idea that a family business has its perks.)

While we won’t have chocolate monkey breads for sale this weekend, we will have a lot of other goodies and will be celebrating, along with the entire market, our 12thAnniversary. As we did last week, we will offer a 10% discount to all of you who mention reading this in the newsletter. We’ll just call it a Baker’s Dozen treat for our customers!

If you bring a friend along, they will get the special deal, as well!

Now, I’m sure you’re wondering where today’s recipe is. As I mentioned last week, I’m taking a couple of weeks off from cooking and recipe creating. I’ll be back at it in a couple of weeks – after we get our other daughter off and running in her new endeavor.

For now, let me just indulge in a bit of shameless promotion. A couple of years ago, when Tom began insisting I start baking pies, I thought he was a bit, well, crazy. When did I have time to make pies?! Now, we have them as a regular item in our case and have been taking suggestions and orders for them for a while. It’s been a great learning experience. So, when I heard from a customer about a Peach-Blueberry pie last year, I decided it had to be a feature for us. This week, with peaches at the height of their season, and blueberries still available, I’m baking up a storm of Peach-Blueberry pies. I also worked hard to develop my own version of wet-bottom Shoo Fly pie and that will be available this weekend, too.

A Deluge Of News...And Tasty Treats

Thu, 01 Aug 2019 00:00:00 GMT

Family news and seasonal foods

Ahhh! I’ve been attacked … by the lazy days of summer. (Isn’t that the lyric of some old song?) I simply can’t pull myself together to write a recipe. I’m living on leftovers and fresh salads (thanks to my wonderful husband who not only cooks, but does the shopping!) and alternately lounging in the air conditioned house, or our lovely backyard.

So, I’ve come to a conclusion. For the next few weeks, I will send out a newsletter with a little clip of what’s going on in our lives and in the bakery. Then, after a bit of a rest, we’ll get back into the swing of things with some new recipes sent out by a reenergized Sandi.

Now, here’s what’s going on in our life right now. We are approaching two amazing milestones. First, we are going to be truly empty nesters this fall! I know, right?! Exciting! With four kids, we feared it would never happen. But both of our youngest (the twins) will be leaving in the next couple of weeks for their own different adventures. It will be wonderful to hear about all the things they’ll be doing as they stretch their wings. (Let it be known, though, that we are not so naïve as to think this empty nest is a permanent arrangement. We know that the kids leave, then come back, then leave, then come back…and on and on. Hopefully the coming back won’t last long and won’t be repeated too many times.)

And, for the other milestone (drumroll please!) - our older daughter and her husband are going to make us grandparents! Yes!!! February will be the magical month. So, from now until then, I’ll be honing my grandma skills and working on recipes for new moms and dads that are packed with nutrition and very easy to prepare on the fly.

So, now that I’ve caught you up on our lives, let’s do a quick review of what’s going on in the bakery this week, and we’ll be on our way.

This week’s treats include a new item that we in the bakery are swooning over. We’re calling it Chocolate Sweet Tart Cake. It’s an incredibly rich, moist, chocolate cake studded with mini chocolate chips, filled with tidbits of rhubarb, and topped with a chocolate buttercream frosting. Yes, you read that right. A chocolate cake with rhubarb. Have I ever steered you wrong? Just try it and let me know what you think. I’m a big girl and can take criticism, so hit me with it. I promise if you don’t love it I won’t make it again.

Now, for the other surprise. Remember last year when I developed a brownie for Spring Gate Winery? I modeled it after their Renove wine and actually included some of the wine in the recipe. I decided that we needed a break from the same old brownies in the case, so I’ve brought back the Renove brownie. I’m also open to other brownie ideas. (After all, even brownies can use a little face lift every now and then.)

It’s about time to sign off and give you the menu, but I just have to remind you that it’s homegrown tomato season and you absolutely must try some of those amazing local tomatoes on our Dill ‘n Veggie bread. We’ve brought it back this weekend after getting requests last week. Try a thick slice of juicy, fresh tomato on our Dill ‘n Veggie bread with a little schmear of our onion dip. I’ll leave it up to you to come up with good descriptors for this sandwich. Message me when you do and I’ll give a gift certificate to the best one.

Speaking of gifts, it’s our 12th anniversary at Farmstead this weekend! In celebration, we want to give you a gift. Mention this newsletter and we’ll give you 10% off your purchase.

Additionally, it’s National Chocolate Chip Cookie Day this Saturday. Remind me of that and I’ll give you a free chocolate chip cookie. So many fun things! Can’t wait to see you all this weekend.

Thai Cuisine Revisited...Still Amazing!

Thu, 25 Jul 2019 00:00:00 GMT

Quick and easy Asian deliciousness

This week has been a bit of a busy one with kids all arriving one evening to check in on their grandmother who just had a hip replacement. MawMaw, as she is called, is doing great and the kids were all happy to see her in good spirits. That hectic evening called for an easy, quick meal that we could eat on the go. So, I resurrected a recipe from last year that we all loved. It really fit the bill. Tasty, easy to prep, and delicious.

As with a number of my recipes, I relied on the variety of sauces that I keep on-hand. If you haven’t learned yet, Asian sauces such as Oyster Sauce, Fish Sauce, and Soy Sauce are essential for quick stir-fry meals and are easy to just keep in the fridge.

Another key ingredient to this recipe is basil. Ideally, you would be able to get Thai basil, which has a different flavor profile than Italian basil, but either will do. The neat thing about basil is how well it keeps on your counter in a glass of water. In the past, I bought basil, used a bit, and put the rest in the fridge only to find it wilted and ruined in the next day or so. Now, I have it on my counter and ready to top a salad, sprinkle on my ratatouille, or add to a dish of tortellini with olive oil. So, go ahead and pick up that bunch of basil this weekend when you’re picking up veggies and you’ll find great ways to use it throughout the week.

Oh, the other key ingredient I used was a fresh jalapeno from our garden. I didn’t find the other kinds of peppers at the store and it made more sense to use our own. I sliced half of it extra thin and it added just enough heat to gently warm our palates, not set our mouths on fire. You can easily add more once the dish is cooked if you want more heat. Oh, I almost forgot, I have doubled the sauce at times, too. We like extra sauce to put over our rice. It’s such a simple recipe, the sauce comes together in a couple of minutes.

Spicy Thai Basil Chicken

1/3 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
1/4 cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper (I used a jalapeno from Tom’s garden and it was wonderful.)
1 cup very thinly sliced fresh basil leaves (When measuring basil, pack the cup full.)
2 cups hot cooked rice (I opt for jasmine rice. It’s so aromatic and lovely.)

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Now, for dessert, we have the last of the Strawberry Rhubarb pies this week. (I know you heard that before, but I really am switching it up …cherry pies next week!) We’ll also have Blueberry Crumb pies. Along that same theme, we have Blueberry Fields and Peach Blueberry muffins for breakfasts. If you enjoy a leisurely cup of coffee or tea any time during the day, you should check out our biscotti selection, too. I added Pineapple to the lineup recently and they’re sublime. Yum.

No Fancy Titles, Just A Great Meal

Thu, 30 May 2019 22:01:19 GMT

No Fancy Title, Just A Great Meal

So, I know that last week’s post was all about our buns, but I just couldn’t resist showing you this delicious (extremely easy!!!) meal that we whipped up tonight. Thursdays at the bakery are incredibly busy and most nights I’m not even hungry when I get home. I’m focused on getting the post written and distributed so I can relax and get ready for Friday. However, this week we got ahead of the game by cooking a roast in the crockpot earlier in the week so we could just warm it up on Thursday night. What a great plan! Now, I’m able to sit and focus with a very satisfied tummy. I’m getting the newsletter done as well as Instagram posts made. (Yes…I’m hangin’ with the millennials and doing that Instagram thing!)

If any of you are on Instagram, I’ve been posting for a while now and am finally getting the hang of it. Tonight, while eating my amazing French Dip sandwich, I got a lesson on the difference between my Instagram feed and my story from one of my daughters. So, watch for more postings from the bakery!

Now, I’m sure you’re wondering how to create your own version of the scrumptious sandwich in the photo, so here it is.

Purchase a nice sized chuck roast from Linda’s Meats at the market. Place the roast in the crockpot with a cup of water. Sprinkle an entire packet of French Onion Soup mix on top of the roast and turn the crockpot on low. Cook overnight. Remove meat and reserve gravy. Shred meat. Serve with our New England Hot Dog Buns with dishes of au jus (the gravy) on the side for dipping.

See? Isn’t that just the easiest meal ever? Write back and let me know if you’ve tried this, or have other easy, make-ahead meals like this.

In other news, I made Strawberry Rhubarb pies for the first time ever this week. (I’ve never had one, so it was a bit of an adventure.) They turned out great. I can’t wait for you to try them and let me know what you think. Also, if you have any suggestions for other pies you’d like us to make, just shoot me an e-mail.

Looking forward to seeing you this weekend at the market!

Just Read (I'm all out of snappy titles)

Tue, 29 Jan 2019 23:55:03 GMT

It's time for summer picnicking. Here's a recipe to try!

It’s that time again! Time to get ready for the big 4th of July cookout! We love this holiday. What can be bad? Lots of friends and family getting together, sharing great food, taking a dip in a pool (and/or a hot tub, depending on the temperature), and generally having a great time together is always a wonderful thing.

In honor of the holiday, we’re going to talk about burgers. And, this week’s recipe blog is a two-fer. If you are having Greek Spinach and Feta burgers, how can you not have tzatziki sauce with them? (And, yes, I know that I’m promoting Greek food for 4th of July. Oops.)

Then, when you’ve finished your yummy meal, it’s time for dessert. This is what I’ve been focusing on recently. (Here’s where the whole red, white, and blue theme comes in. Well, red and blue anyway.) Our pies are getting popular and I’m ecstatic about it. Just this week I worked on a new recipe for cherry pie. You’re going to love it. I’ve combined both sweet and sour cherries for a pie with cherry flavor that it really hits it out of the park. (Not that I want to blow my own horn, but we polished off the sample before you say, “Cherry Pie!” And, my in-laws, who have very discerning pie palates, loved it, too!)

So, get all you need for your burgers and sauce, then grab a pie. While you’re doing that, don’t forget the burger buns, hot dog rolls, and possibly a loaf of Garlic Feta bread to serve with the burgers instead of buns…just a suggestion.

As always, if you want to be certain that something will be available, shoot me an e-mail and I can hold it back for you.

Now, on to our culinary adventure of the week!

Greek Spinach and Feta Burgers

1 pound lean ground beef (you can substitute chicken or turkey here)
1 box frozen spinach
1 4-oz container feta
½ medium onion, diced
3 medium tomatoes, sliced
2 c shredded lettuce

Cook spinach and squeeze out as much liquid as possible. Place ground meat in bowl, add spinach, feta, and diced onion. Mix until all ingredients are well-incorporated. Divide into burgers (whatever size you like!). Chill burgers while you make the tzatziki sauce.

Grill burgers to desired doneness. Top with tzatziki sauce, tomatoes and lettuce on a Sandi’s Breads bun or Garlic Feta loaf. Wow. Let me know how you like it when you stop by the bakery.

Tzatziki Sauce

2 (8 ounce) containers plain Greek yogurt (Regular plain yogurt will be too runny.)
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced (Definitely use fresh. Jarred will be too bitter.)
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled and minced fine (Or, if you don’t LOVE garlic, back off to 2 cloves.)

Dice the cucumbers into a fine dice. Place in colander and salt lightly, stir. Let sit for as long as possible. (15 minutes would be a good amount of time.)
In a bowl, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Fold with spatula until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.